Buddhist Monk Dumplings

Enjoy homemade vegan dumplings including pastry from scratch and filled with tofu plus a variety of vegetables, herbs, and spices. Serve with tomato chutney.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 188 Calories

Ingredients

• 3 cups all-purpose flour
• 1 pinch salt
• ½ cup water
• 1 cup water
• 2 teaspoons vegetable oil
• salt to taste
• ¼ cup chopped fresh cilantro
• 1 onion, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 tablespoon mustard seed
• ¼ teaspoon cumin seeds
• ½ cup finely shredded cabbage
• 1 clove garlic, finely chopped
• 1 teaspoon grated ginger
• 1 potato
• 2 carrots, finely diced
• 1 green chile, finely chopped
• ¼ (14 ounce) package firm tofu, crumbled

Recipe Instructions

Step 1

Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool.

Step 2

Heat oil in a skillet over medium heat. Add mustard seeds and cumin seeds and stir. Add carrots, onion, green chile, garlic, turmeric, and ginger. Cook and stir for 1 minute. Add mashed potato, cabbage, and tofu and stir again. Add water and cilantro; cook and stir until vegetables are soft and water is dried up, 7 to 8 minutes. Add garam masala and salt and stir well. Remove from heat and set aside to cool.

Step 3

Mix flour, water, and salt together in a bowl. Knead into a ball; continue kneading until dough is very soft, 10 to 12 minutes. Wrap and rest for at least 1 hour.

Step 4

Take a knob of dough and roll out into small round, about 4 inches in diameter. Spoon a heaped teaspoon of filling in the center and moisten the edge with a little water. Press edges together, overlapping the top slightly to form a pleat, and continue to create a half-moon shape with little pleats all around the edge. Repeat with remaining dough and filling.

Step 5

Fit a large pan with a steamer basket and add about 2 inches of water. Bring to a boil. Add dumplings and steam until swollen and cooked through, about 15 minutes.