Buddhist Monk Dumplings Recipes

VEGETARIAN DUMPLINGS (BUDDHIST MONK DUMPLINGS)

Vegetarian Dumplings (Buddhist Monk Dumplings) image

Make and share this Vegetarian Dumplings (Buddhist Monk Dumplings) recipe from Food.com.

Provided by Wendys Kitchen

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

3 cups flour
1 cup water
1 pinch salt
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

Steps:

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.

Nutrition Facts : Calories 472.1, Fat 5.6, SaturatedFat 0.8, Sodium 74.5, Carbohydrate 90.4, Fiber 6.2, Sugar 4.5, Protein 15.1

BUDDHIST MONK DUMPLINGS

Buddhist Monk Dumplings image

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

Provided by BuddhistChef

Categories Dumplings

Time 2h30m

Yield 10

Number Of Ingredients 19

Ingredients

1 potato
2 teaspoons vegetable oil
1 tablespoon mustard seed
¼ 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
½ cup finely shredded cabbage
¼ (14 ounce) package firm tofu, crumbled
½ cup water
¼ cup chopped fresh cilantro
1 teaspoon garam masala
salt to taste
3 cups all-purpose flour
1 cup water
1 pinch salt

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 36.2 g, Fat 2.2 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 45.9 mg, Sugar 1.8 g

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