Vegetable Dumplings

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 25 rolls
Ingredients
For The Dough

• 2 cups plain flour (maida)
• 2 tbsp oil
• salt to taste

For The Vegetable Filling

• 1 cup shredded cabbage
• 1 cup carrot jullienes
• 1/2 cup chopped mushrooms (khumbh)
• 1/2 cup bean sprouts
• 1 tbsp chopped ginger (adrak)
• 1 tsp soy sauce
• 1 tbsp oil
• 1 tsp freshly ground black pepper (kalimirch) powder to taste
• salt to taste

For The Red Sauce

• 2 tomatoes
• 6 garlic (lehsun) cloves
• 4 whole dry red chillies
• salt to taste

For The Black Sauce

• 1/4 cup soy sauce
• 1 tbsp honey
• 2 tsp vinegar
• 2 tsp roasted sesame seeds (til)
• salt to taste

Other Ingredients

• oil for greasing

Method
For the dough

1. Combine all the ingredients and knead into a soft pliable dough.
2. Roll out into a big cylinder.
3. Divide the dough into small 25 equal portions. Keep aside.

For the vegetable filling

1. Heat the oil in the wok over a high flame, add the ginger and sauté for a few seconds.
2. Add all the remaining ingredients and stir-fry for a couple of minutes.
3. Remove from heat and divide into 25 equal portions. Keep aside to cool.

For the red sauce

1. Put the tomatoes in a vesselful of boiling water for 2-3 minutes. Remove peel and chop roughly and peel the tomatoes. Keep aside.
2. Dry roast the red chillies till they are crisp. Keep aside.
3. Combine the tomatoes, garlic, red chillies and salt and blend to a smooth purée in a blender. Keep aside.

For the black sauce

1. Combine all the ingredients and mix well. Keep aside.

How to proceed

1. Roll out each portion of the dough into very thin circles of approximately 75 mm. (3") diameter.
2. Place one portion of the vegetable filling in the centre of each circle.
3. Bring together the edges and with your fingertips to make dimsums.
4. Steam in a greased steamer for about 10 minutes.
5. Serve hot with the red and black sauces.