2 tsp. vegetable oil
1/4 tsp. cumin seeds
1 tbsp. mustard seeds
1 tsp. turmeric
1 clove garlic, finely chopped
1 tsp. grated ginger
1 green or red chili, finely chopped
1 onion, finely chopped
1 med. carrot, cut into a small dice
1/2 cup cabbage, finely shredded
1 potato, boiled and "riced" or mashed
100ml. water
100gm. tofu, crumbled
1 tsp. garam masala
1 handful chopped coriander
salt, to taste

PASTRY:

3 cups flour
1 cup water
pinch of salt

Mix together all ingredients and knead together for 10-12 minutes. Rest for at least 1 hour.

FILLING:

Heat the oil, add the cumin and mustard seeds and stir until seeds begin to "pop". Add the ginger, garlic, turmeric, chili, onion, carrot and stir for a minute. Add the cabbage, tofu and potato and stir again. Add water and cook, covered, for about 7 - 8 minutes until the vegetables are soft and the water has dried up. Add the salt and garam masala and stir well. Remove from heat and set aside to cool.

N.B. If you prefer, chicken, beef or shrimp may be added to mix.

TO FORM DUMPLINGS:

Take a knob of dough and roll out into small, thin rounds about 10cm. (4 inches) in diameter. Spoon about 1 heaped teaspoon of filling into centre and moisten edge with a little water. Press edges together, overlapping slightly at the top. Using the thumb of one hand and the forefinger of the other form neat pleats all the way around to create a half-moon shape. It may take a couple of attempts to get this right but you will "get it" after a few tries.

Steam in a bamboo steamer over gently boiling water for about 15 minutes until they are swollen and cooked through. Serve with tomato chutney.

Submitted by: chefdave