Vegetarian Dumplings (Buddhist Monk Dumplings)
- Ready In:
- 40mins
- Ingredients:
- 19
- 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
-
For the filling:
- 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.
- For a variation on the filling you can add chopped bok choy, spinach, spring onion.
-
For the pastry :
- 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.
-
To make the dumpling shape:
- 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.
- Steam for about 15 minutes until they are swollen and cooked through.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.