Indian dumplings

Ingredients for 4 servings:

• 450 g flour
• 150 ml milk, lukewarm
• 3 tbsp sunflower oil
• 150 g yogurt (room temperature)
• 1 egg(s)
• 1 packet of dry yeast
• 1 tsp, leveled baking powder
• 1 onion(s)
• 50 g ginger, freshly grated
• 1 tsp, heaped cumin powder
• 1 tsp, heaped coriander powder
• 500 g minced meat, mixed
• 1 tbsp tomato paste
• 1 tbsp garam masala
• 200 ml vegetable stock
• salt and pepper
• 1 m.-large zucchini
• 1 m.-sized carrot(s)
• some milk
• 2 tbsp sesame seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Very tasty both hot and cold

Place the dough ingredients in a mixing bowl and knead. Cover and let rise in a warm place for about 1 hour. Chop the onion into small pieces. Finely grate the ginger, zucchini, and carrot. Heat the oil in a pan and briefly fry the onion, ginger, cumin, and coriander. Add the minced meat and fry until cooked through. Briefly fry the tomato paste, zucchini, and carrot and deglaze with the vegetable stock. Season with garam masala, salt, and pepper. If you like, you can add chili flakes for extra spice. Simmer for about 10 minutes, until the stock has reduced. Allow the mixture to cool slightly. Preheat the oven to 220 degrees Celsius (convection oven). Roll out the dough thinly on a floured surface and cut into pieces approximately 10 x 10 cm (4 x 4 in). Spread a large tablespoon of the minced meat mixture on each piece. Fold the corners towards the middle and place seam-down on a baking tray. Brush with milk and sprinkle with sesame seeds. Bake for about 10 minutes. Delicious warm or cold with yogurt as a dip.