Moroccan or Indian style dumplings

Ingredients for 2 servings:

• 40 g flour
• oil
• Salt
• 2 large potatoes
• 1 small onion(s)
• 3 spring onions
• 2 large mushrooms
• some butter
• Garam Masala
• Madras curry powder
• Cardamom pod(s)
• 3 dashes of soy sauce
• Harissa

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

This recipe was improvised and came about after a visit to a flea market. Therefore, these instructions are more of a guideline – you can easily vary the ingredients or add your own to the filling. For the dough, combine the flour with 1 tablespoon of oil and a pinch of salt and knead with water until a smooth dough forms. Carefully measure the water. Let it rest for at least 15 minutes. For the filling, peel the potatoes, cut them into thick slices if desired, and cook until tender. Meanwhile, finely chop the onion and spring onion, and dice the mushrooms not too finely. Heat butter in a pan, fry the mushrooms first, followed shortly by the diced onion and the white parts of the spring onions, until browned. If the base becomes too dry, add a little more butter. Season with Madras curry and 2-4 dashes of soy sauce. Finally, briefly add the green rings of the spring onions and stir. Then add everything to a bowl with the drained potatoes and mash well. The mixture should be fairly homogeneous, but it’s okay to leave some larger pieces of potato in it. Season the finished filling with salt, pepper, garam masala, garlic powder, and lightly crushed cardamom seeds. A little chili, such as harissa, is also welcome. Knead the dough again thoroughly, then divide into thumb-sized pieces. Dust the work surface with flour and roll out the pieces of dough until very thin (!). Each flatbread should be slightly larger than the palm of your hand. Place 1-2 tablespoons of the filling into the center of each flatbread and press it down lightly with a spoon, forming it into a cylindrical plateau (or simply create the desired shape). Now fold the flatbreads over the filling and press down at the seams. Heat a generous amount of oil in a pan until very hot and add the dumplings. Fry for 1-2 minutes on each side, until the dough changes from brown to dark. Be careful that the pan doesn’t get too hot, which could cause black blisters on the dough. It’s best to let the dumplings rest for a short time on kitchen paper and serve them while still warm. Suggestions: Instead of the potatoes, or as an addition to them, you could also use mashed chickpeas. Tomatoes or peppers with fried zucchini or eggplant would be suitable as an additional filling. This version is vegetarian, but chicken or turkey would also go well with the mixture described above. You can also make your own creations with beef, fish, or shrimp. These dumplings are good as street food or a snack, but they can also be served as a complement to rice with Indian curry or fried rice and a salad.