Stuffed Dumplings – Indian

Stuffing Cut potatoes, zucchini and cauliflower into very small cubes. Heat clarified butter in a small saucepan and stir-fry vegetables briefly. Add spices and fry briefly. Extinguish all together with about 100 ml water. Gently cook the vegetables for about 10 minutes with the lid closed. Then continue to cook gently with the lid open until the moisture has evaporated. Season vegetables and cool.

Dough Melt clarified butter and mix with flour, a good 100 ml lukewarm water, salt and juice of one lemon. Knead the mixture for approx. 10 min. to a smooth, pliable dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes. Knead it well and roll it out thinly in portions. Cut circles in half. Place a good 1 heaping tsp. of the filling in the center of each circle. Lightly moisten edges of dough with water. Form semicircle over filling into triangle and gently press the two layers of dough together at the fold. Press the round together as well.

Heat oil. Fry the pastry in oil in batches for about 2 minutes on each side. Lift out finished pouches with a skimmer and drain on kitchen roll. Serve with spicy chutneys or dips.

Tip: Always use aromatic spices to refine your dishes!

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