Vegetable dumplings in spiced tomato broth

Ingredients

• •Dumpling Wrappers
• •1/2 cup whole wheat flour
• •1/4 tsp salt
• •3 to 4 tbsp warm water (adjust as needed to form a dough)
• •Vegetable Filling
• •1 cup finely shredded green cabbage
• •1/2 cup finely grated carrot
• •1/3 cup crumbled firm paneer
• •1 green chili, finely minced
• •1 tsp freshly grated ginger
• •1/4 tsp coarsely cracked black pepper
• •Salt to taste
• •Spiced Tomato Broth
• •3 medium ripe tomatoes, quartered
• •1 small red onion, roughly sliced
• •4 garlic cloves, peeled
• •1-inch fresh ginger, sliced
• •1 tsp cold-pressed mustard oil or ghee
• •3/4 tsp cumin seeds
• •1/2 tsp crushed coriander seeds
• •1/4 tsp turmeric powder
• •1/2 tsp Kashmiri red chili powder
• •1/2 tsp roasted cumin powder
• •2 cups warm water
• •1/2 lemon (juiced)
• •2 tbsp finely chopped fresh coriander leaves
• •Salt to taste

Method

1. 1

   Dumpling Dough & Filling

2. 2

   Knead: Mix the flour, salt, and warm water. Knead for 3–4 minutes into a smooth dough. Cover with a damp cloth and let rest for 15 minutes.

3. 3

   Prep vegetables: Place the shredded cabbage and carrots in a clean kitchen cloth and squeeze firmly over the sink to remove excess moisture.

4. 4

   Mix: Combine the dry vegetables with crumbled paneer, minced green chili, grated ginger, black pepper, and salt.

5. 5

   2. Shape & Steam

6. 6

   Divide the dough into 8–10 equal small marble-sized balls.

7. 7

   Roll each ball out on a lightly floured surface into a thin, 3-inch translucent circle, keeping the edges slightly thinner than the center.

8. 8

   Spoon 1 heaped tablespoon of filling into the center. Gather and pleat the edges to form a dumpling, pinching the top firmly to seal.

9. 9

   Arrange in a greased steamer basket and steam over medium-high heat for 9–11 minutes, until the dough looks glossy and non-sticky to the touch.

10. 10

    3. Spiced Tomato Broth

11. 11

    Boil & blend: Add the tomatoes, onion, garlic, and ginger slices into a saucepan with 1/2 cup water. Simmer on medium heat for 6–8 minutes until the tomatoes soften completely. Let it cool slightly, blend to a smooth puree, and strain if desired.

12. 12

    Add spices: Warm the oil or ghee in a deep saucepan over medium heat. Crackle the cumin seeds and crushed coriander seeds until fragrant (about 20 seconds).

13. 13

    Simmer: Stir in the turmeric and Kashmiri chili powder, then immediately pour in the tomato puree to prevent burning. Add the roasted cumin powder, salt, and remaining water. Bring to a gentle boil, then lower the heat and simmer uncovered for 8–10 minutes.

14. 14

    Divide the hot steamed dumplings between two shallow, wide soup bowls (4–5 dumplings per bowl).

15. 15

    Ladle the hot spiced broth over and around the dumplings.

16. 16

    Finish each bowl with fresh lime juice, freshly cracked black pepper, and chopped coriander leaves. Serve hot immediately.