Vegetarian Dumplings (Buddhist Monk Dumplings)

This is a must try again from the tv show The Cook and The Chef.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Pastry

• 3  cups flour
• 1  cup water
• 1  pinch salt

• Filling

• 2  teaspoons  vegetable oil
• 1⁄4 teaspoon cumin seed
• 1  tablespoon mustard seeds
• 1  teaspoon turmeric
• 1  garlic clove, chopped finely
• 1  teaspoon  grated fresh ginger
• 1  green chili pepper, chopped finely
• 1  onion, chopped finely
• 2  carrots, cut into small cubes
• 1⁄2 cup cabbage, finely shredded
• 1  potato, boiled and mashed
• 100  ml water
• 100  g firm tofu, crumbled
•  salt
• 1  teaspoon garam masala
• 2  tablespoons  chopped  coriander

Directions

1. For the filling:
2. Heat the oil, add the cumin and mustard seeds. Add the ginger, garlic clove then tumeric, green chili, onions, carrots and stir for a minute. Add the cabbage, tofu and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and set aside.
3. For a variation on the filling you can add chopped bok choy, spinach, spring onion.
4. For the pastry :
5. Mix together all ingredients and knead to a ball.This needs a long knead until the dough is very soft, about 10-12 minutes. Wrap and rest for at least an hour.
6. To make the dumpling shape:
7. Take a knob of dough and roll out into small rounds about 10 cm in diameter. Spoon a little filling (heaped teaspoon) in the centre and moisten the edge with a little water. Press edges together overlapping the top slightly to form a pleat and continue all around to create a half moon shape with pleats all around the edge.
8. Steam for about 15 minutes until they are swollen and cooked through.