Buddhist Monk Dumplings

Buddhist Monk Dumplings celebrate the vibrant flavors of a vegan lifestyle, crafted from scratch with a tender, hand-kneaded dough and a savory blend of vegetables, tofu, and warming spices. The filling is a harmonious mix of mashed potato, carrots, cabbage, and firm tofu, brought to life with aromatic garlic, ginger, green chile, and the unmistakable earthy notes of garam masala and turmeric. Each dumpling is meticulously folded and steamed to tender perfection, resulting in a juicy, flavorful bite that bursts with freshness. Serve these wholesome dumplings with a tangy tomato chutney for a meditative meal that nourishes both body and soul.

Perfect for gatherings, these dumplings are a crowd-pleaser, offering a satisfying plant-based option for main courses or hearty snacks. The process is as deeply rewarding as the result—knead, fill, fold, and steam your way to an authentic experience that honors mindful cooking. Whether you’re a seasoned vegan or simply seeking something new, Buddhist Monk Dumplings make a delightful addition to your culinary repertoire, combining comfort, nutrition, and a touch of tradition in every bite.

Buddhist Monk Dumplings

Print Recipe

By Malini Serves: 10 Prep Time: 45 m Cooking Time: 45 m

Ingredients

• 1 potato
• 2 teaspoons vegetable oil
• 1 tablespoon mustard seed
• 1/4 teaspoon cumin seeds
• 2 carrots, finely diced
• 1 onion, finely chopped
• 1 green chile, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon grated ginger
• 1/2 cup finely shredded cabbage
• 1/4 (14 ounce) package firm tofu, crumbled
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• 1 teaspoon garam masala
• salt to taste
• For the Pastry:
• 3 cups all-purpose flour
• 1 cup water
• 1 pinch salt

Instructions

1

Boil the potato in salted water until tender, about 20 minutes. Drain, mash, and let cool.

2

In a skillet over medium heat, warm vegetable oil and add mustard seeds and cumin seeds, stirring until they start to pop. Toss in carrots, onion, green chile, garlic, turmeric, and ginger; cook, stirring, for about a minute.

3

Add mashed potato, cabbage, and crumbled tofu, mixing well. Pour in water and stir in cilantro. Cook until vegetables are soft and most of the liquid evaporates, about 7–8 minutes. Season with garam masala and salt. Remove from heat and allow to cool.

4

In a bowl, combine flour, water, and a pinch of salt to form a dough. Knead until soft and elastic, about 10–12 minutes. Wrap and rest the dough for at least an hour.

5

Divide and roll the dough into small rounds (about 4 inches wide). Place a spoonful of filling in the center, moisten the edge, and fold to seal, creating pleats for a half-moon shape. Continue with remaining dough and filling.

6

Line a large pan with a steamer basket and add 2 inches of water. Bring to a boil. Steam the dumplings until puffed and cooked through, about 15 minutes.

Notes

Tips:
For easily workable dough, allow full resting time—it makes rolling and shaping simpler. Keep the dumpling wrappers covered with a damp towel as you work to prevent them from drying out. Always seal the edges firmly to prevent the filling from escaping during steaming. Enjoy freshly steamed with tangy tomato chutney or your favorite dipping sauce.