Tibetan steamed dumplings

Tibetan steamed dumplings
Rick Stein's India, In search Of The Perfect Curry
Recipes From My Indian Odyssey

Rick Stein's cookbooks are good value, every time. His enthusiasm for the country he is in as well as the food he discovers and recreates in the books, makes them part-fascinating travelogue along with the added bonus of tempting recipes galore.

Lucky us. We may not be able to travel to India but we surely get a taste of Rick's travels there.




Tibetan dumplings, ready for steaming (I think these somehow look like little monks all huddled together).

These dumplings were delicious. Easy as pie to make (actually easier than pie), they are really wonderful with the Tibetan chilli dipping sauce, also quick to knock up.

The dough is perfectly straight-forward and takes no longer than three minutes to make. While it rests for ten minutes, lamb mince, onion and ginger are combined in a bowl and when the dough is cut into 16 pieces and rolled out, the lamb is placed into the half-circle middle and the dough edges are pinched together, rather like ravioli.





dough is rolled out, lamb mince placed inside and made into dumplings

The only thing needed to make them divine to eat (and it was the Tibetan monks with whom Rick ate these) was a quick and fiery Tibetan dipping sauce made using chillies, garlic, rice wine-vinegar and oil. You can see it on the right, above.

Unfortunately, these dumplings are rather like making pancakes ... make sure you don't tell anyone you're making them until you've finished cooking. Like making pancakes, you might find they get eaten as soon as you lift them out of the pan, which means you can't make them fast enough to sit down and enjoy them with everyone else!

Tibetan steamed dumplings
Rick Stein's India, In Search of the Perfect Curry, Recipes from my Indian Odyssey
Rick Stein, BBC Books, an imprint of Ebury Publishing, Random House Group, 2013