Indian Curry Perogies

• 1 1/2 cups instant mash potato flakes.
• 1 cup fat free soy milk (or enough to moisten)
• 1 teaspoon cinnamon
• 1 teaspoon chives
• 1 teaspoon green onion
• 1 teaspoon finaily chopped garlic
• 1 teaspoon chopped cilantro
• 1 tablespoon Tahinah or Tahini
• 2 teaspoons sweet yellow curry powder
• 1/2 teaspoon Garam masala
• 2 teaspoons soy sauce
• 1 cup chutney (I used Homemade Winter Chutney)
• 1 bunch egg roll dumpling wrappers

1. Mix the mash potato flakes and soy milk in a bowl.
2. Add the spices and soy sauce
3. With your hands roll a heaping teaspoon of the potato mixture and place it at an angle the center of a dumpling wrapper.
4. With your finger or a spoon create and indent in the center of the mixture.
5. Place 1/2 teaspoon of chutney in the center of the potato mixture.
6. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling. (I made some of them like a egg roll and other I made into small packages or bundles like prerogies)
7. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
8. Cover, and bring the water to a boil over high heat.
9. Add the dumplings, recover, and steam until cooked through, about 10 minutes.
10. Serve with the winter chutney as a dipping sauce

instant mash, soy milk, cinnamon, chives, green onion, garlic, cilantro, tahinah, sweet yellow curry powder, garam masala, soy sauce, chutney, egg roll

Taken from food52.com/recipes/10961-indian-curry-perogies (may not work)