The Himalayan Dumplings
- 1 lb minced meat
- 1 cup (an 8 ounce cup by volume) finely chopped onions
- 5-6 hot chili peppers (very thinly sliced) – adjust to taste
- 1.5 tablespoon of minced fresh ginger
- salt to taste
- 1/2 tablespoon oil
- 1 – 1.5 cup finely chopped fresh cilantro/coriander
- 1 lb all purpose flour (apprx. 3.5 cups) + some more to dust
- 1 + 1/4 cup water (approx. – or as much required to make a soft, but not very sticky and flexible dough)
- 3 small tomatoes, the bottom end slit in an ‘X’ for each
- 8 red dry chili pepper, or adjust to taste (mine was really spicy)
- 1 cup fresh coriander/cilantro leaves
- 2 very large cloves of garlic
- salt to taste
- Produce
- Chili pepper, red dry (8)
- Chili peppers, hot (5)
- Cilantro/coriander, fresh (1 cup)
- Coriander/cilantro, fresh leaves (1 cup)
- Garlic (2 very large cloves)
- Ginger, fresh (1 1/2 tablespoon)
- Tomatoes, small (3)
- Meat
- Meat (1 lb)
- Cooking & Baking
- All purpose flour (1 lb)
- Oil (1/2 tablespoon)
- Salt (2)
- Drinks
- Water (1 1/4 cup)
- Other
- 1 cup (an 8 ounce cup by volume) finely chopped onions
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published August 5, 2012 (6 months ago).
244 people saved this recipe.
