Ingredients
For the filling
- 50g butter
- 2 onions
- 3 garlic
- 1-2 green chilies
- 1 tsp cumin
- 1 tsp garum masala
- ½ tsp ground ginger
- ½ tsp turmeric
- about 225g broccoli (about half a head), diced or chopped
- ½ mild sweet red pepper, diced or chopped
- 2 large baking potatoes, peeled, diced, boiled and mashed
- 12g coriander leaves, chopped
- 30g yogurt
- juice of ½ lime
- salt and cayenne pepper
Spicy Tomato Dipping Sauce
- 400g canned chopped tomatoes, including their juices
- 1 onion, chopped finely
- 2 cloves of garlic, chopped
- 1 tbsp vegetable oil
- pinch of turmeric
- 1/8 tsp ground ginger
- masala powder for pickles
- 1 (or more, as desired) green chilies, deseeded and chopped
- lime juice
- salt
Directions
Noodle wrappers: use either the recipe below, or buy gyoza wrappers from a Japanese shop
Kale or cabbage leaves for lining the steamer
Make the filling: in a pan, melt the butter and sauté the onion, garlic, and green chili; when softened, add the cumin, garum masala, ginger and turmeric, and continue to cook, stirring, a few minutes longer.
Add the broccoli and red pepper, along with a spoonful or two of water, and cook together until the broccoli is tender, only a minute or two.
Add the mashed potatoes, mix well, then add the coriander, yogurt and lime juice, check for seasoning. Set aside to chill.
Make the spicy tomato sauce: Sauté the onion and garlic in the oil until softened then add the chili and sprinkle in the spices. Stir together well, and cook a few minutes together.
Add the chopped tomatoes, and simmer together over a medium heat until the mixture thickens to a sauce. Season with salt and a little lime juice. Set aside while you make the dumplings.
To make the dumplings, place a disc in the palm of one hand, place a tablespoon or so of the filling in the middle of the disc, then gather up the edges and pinch them together to seal the dumpling, leaving a hole on top for the steam to escape.
Line a steamer with the kale or cabbage leaves, then place a layer of the dumplings on the leaves, and steam over (but not touching) boiling water, for about 15 minutes or until the dough is cooked through. Replenish the water at the bottom of the steamer if needed. It works best to have a few steamers on the go at the same time, if possible.
Serve right away, with the spicy tomato dipping sauce.
Noodle wrappers (if you wish to make your own).
225g plain flour
175 ml hot but not boiling water
Place the flour in a bowl, pour the hot water over it, mix with a fork.
When cool enough to handle, finish mixing with your hands, and knead it until it is smooth and pliable. Wrap in plastic and refrigerate until it is chilled through.
Divide the dough into walnut sized pieces then roll each into a ball. Roll each ball out into a flat disc.
