Moroccan or Indian Style Dumplings

Summary

Ingredients

• 40 grams flour
• oil
• salt
• 2 large potatoes
• 1 small onion (s)
• 3 spring onion (s)
• 2 large mushrooms
• some butter
• Garam Masala
• Madras curry powder
• Cardamom pods
• 3 dashes soy sauce
• Harissa

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Instructions

1. This recipe was improvised and came about after visiting a flea market. Therefore, the information is to be understood as a guideline - it can be varied without any problems or your own ingredients can be added to the filling.
2. For the dough, add a good 1 tablespoon of oil and a pinch of salt to the flour and knead with water to form a smooth dough. Dose the water carefully. Min. Let rest for 15 minutes.
3. For the filling, peel the potatoes, cut them into thick slices and cook them until cooked. Meanwhile, finely chop the onion and spring onion, cut the mushrooms into not too fine cubes.
4. Heat the butter in a pan, fry the mushrooms and shortly afterwards the diced onions and the white of the spring onions until they turn brown. If the surface gets too dry, add a little more butter. Season with Madras curry and 2 - 4 splashes of soy sauce. Finally, briefly add the green rings of the spring onions and stir well. Then put everything with the drained potatoes in a bowl and pound well. The result should be a fairly homogeneous mass, in which even larger pieces of potato can remain. Season the finished filling with salt, pepper, garam masala, garlic powder and the lightly mashed cardamom seeds. Some chilli, e.g., Harissa is also welcome to be.
5. Knead the dough well again, then divide it into pieces the size of a thumb. Dust the work surface with flour and roll out the pieces of dough very thinly (!). Each flatbread should be a little larger than an outstretched palm.
6. Put 1 - 2 tablespoons of the filling in the center of each flatbread and press it down lightly with the spoon and shape into a cylindrical plateau (or simply form the desired shape). Now fold the dough over the filling and press it down at the seams.
7. Let a good dash of oil get very hot in a pan and add the dumplings. Fry for 1 - 2 minutes on each side so that the dough changes from brownish to dark. Make sure that the pan doesn`t get too hot and the batter gets black pustules.
8. It is best to let the dumplings rest briefly on kitchen paper and serve while they are still warm.
9. Suggestions:
10. Mashed chickpeas could be used instead of or as a supplement to the potatoes.
11. Tomatoes or peppers with fried zucchini or aubergine would be suitable as a further filling.
12. This variant is vegetarian, but the mixture described above would also go well with chicken or turkey, and you can also make your own creations with beef, fish or shrimp.
13. These dumplings are good as a street food or snack, but they can also be used as an addition to rice with Indian curry or fried rice and a salad.

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