Ladakhi Chutagi Vegetable Dumpling Stew

Ingredients

• 150 g whole-wheat flour
• 90 ml warm water
• 1 tbsp neutral oil
• 1/2 yellow onion, diced
• 1 carrot, diced
• 1 small potato, diced
• 1 small zucchini, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp ground cumin
• 500 ml vegetable stock
• 2 tbsp chopped cilantro or scallions

Steps

1. Mix the flour, warm water, and a pinch of salt into a firm dough. Cover and rest it while the vegetables cook.
2. Heat the oil in a pot, cook the onion, carrot, potato, and zucchini for 5 minutes, then add garlic, ginger, and cumin.
3. Pour in the stock, bring it to a simmer, and cook the vegetables for 8 minutes.
4. Roll the dough thinly on a floured surface, cut it into 3 cm squares, and pinch the centre of each square to make a bow-shaped chutagi.
5. Slide the dumplings into the simmering broth and cook uncovered for 8 to 10 minutes until tender and no raw flour remains.
6. Season the stew, add the herbs, and ladle it into warmed bowls while the dumplings are plump.

Allergen note: Contains wheat. Use certified gluten-free flour only if adapting the dough.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.