2 teaspoons vegetable oil
1 tablespoon mustard seed
1/4 teaspoon cumin seeds
2 carrots, finely diced
1 onion, finely chopped
1 green chile, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground turmeric
1 teaspoon grated ginger
1/2 cup finely shredded cabbage
1/4 (14 ounce) package firm tofu, crumbled
1/2 cup water
1/4 cup chopped fresh cilantro
1 teaspoon garam masala
salt to taste
3 cups all-purpose flour
1 cup water
1 pinch salt
In a large pot filled with salted water, add the potatoes and bring
to a boil. Reduce to medium-low heat; simmer for 20 minutes, or
until potatoes are tender. Drain and mash the potatoes, then set
aside to cool.
Place a skillet over medium heat and heat the oil. Add cumin
seeds and mustard seeds; stir. Add ginger, turmeric, garlic, green
chile, onion, and carrots and cook while stirring for 1 minute.
Add tofu, cabbage, and the mashed potatoes; stir. Add cilantro
and water and cook for 7 to 8 minutes, or until water dries up and
vegetables are tender. Stir in salt and garam masala well. Remove
from the heat and allow to cool.
In a bowl, mix together salt, water, and flour. Knead into a ball
and continue to knead for 10 to 12 minutes, or until dough is soft.
Wrap and let dough rest for at least 1 hour.
Roll out a knob of dough into a small round with a diameter of 4
inches. Add a full teaspoon of filling in the center, moisten edges
with a bit of water. Press the edges together, allowing to overlap
the top slightly to form a pleat. Form half-moon shapes with the
pleats around the edges. Repeat process with the rest of the filling
Fit a steamer basket in a large pan. Add water reaching 2 inches
deep and bring to a boil. Steam the dumplings for 15 minutes, or
until cooked through and swollen.
Nutrition Information :
Calories: 188 calories;
Total Carbohydrate: 36.2
Total Fat: 2.2