Steamed Shapaley Dumplings with Herb Filling

Traditional Tibetan dumplings filled with a fragrant blend of herbs and vegetables, steamed to delicate perfection.

Cuisine: Asian

Category: Vegetarian

Prep: 45 minutes. Cook: 12 minutes.

Serves 4.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup water
• 1/2 tsp salt
• 1 cup cabbage
• 1/2 cup carrots
• 1/4 cup onion
• 2 cloves garlic
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: For dough: Combine 2 cups all-purpose flour and 1/2 tsp salt in a bowl. Gradually add 3/4 cup water while stirring until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
2. Step 2: For filling: Finely chop cabbage, carrots, and onion. Mince garlic and grate ginger. In a bowl, combine chopped vegetables, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well.
3. Step 3: Divide rested dough into 4 equal portions. Roll each portion into a thin sheet (about 1/8 inch thick) on a floured surface. Cut into 3-inch circles using a glass or cutter.
4. Step 4: Place 1 tablespoon of filling in the center of each circle. Fold dough over filling to form a half-moon, then crimp edges tightly with a fork to seal.
5. Step 5: Place dumplings in a steamer basket lined with parchment paper, leaving space between each. Steam over boiling water for 12 minutes until dough is translucent and filling is cooked through.
6. Step 6: Serve immediately with a side of soy sauce for dipping.