Aloo Gobi Dumplings Recipe
4 hand-folded Dumplings inspired by Indian Samosas packed with flavor, featuring Curried Cauliflower, Potato, Chick Peas, Organic Edamame, Sunflower Seeds and Raisins. Served with a Tamarind Cilantro Mint Sauce. Vegan, contains nuts.
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Ingredients
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Dumplings
Method
Preparation
Prepare the Filling
In a large pot, steam the cauliflower florets and diced potato until tender, about 10 minutes. Once cooked, mash them together in a bowl. Stir in the cooked chickpeas, organic edamame, sunflower seeds, raisins, curry powder, salt, and black pepper. Mix well and set aside to cool.
Make the Dough
In a mixing bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 15 minutes.
Assemble the Dumplings
Divide the dough into four equal portions. Roll each portion into a circle about 4-5 inches in diameter. Place a generous spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape, and pinch the edges to seal tightly.
Cook the Dumplings
Heat a non-stick skillet over medium heat and add a little oil. Place the dumplings in the skillet and cook for about 4-5 minutes on each side until golden brown and crispy.
