Dumplings stuffed with cauliflower to spices

DUMPLINGS STUFFED with CAULIFLOWER 3_10097 SPICES 6 PEOPLE INGREDIENTS for the dough: 300 g flour, 4 tablespoons of olive oil, frying oil, a teaspoon of salt.

For the filling: 400 g 400 g cauliflower, potatoes, 100 g floury texture of small frozen peas, a bit of fresh ginger about 3 cm, 1 teaspoon chopped fresh cilantro, 1/2 teaspoon cumin seeds, 1/2 teaspoon cumin powder, a pinch of freshly ground pepper, a teaspoon of fresh powder parika, a teaspoon of garam masala, 3 tablespoons of olive oil, a teaspoon of salt.

Wash the potatoes and peel them; cut them into chunks.

Wash cauliflower and split it into florets.

Peel the ginger and grate it.

Heat oil in a non-stick pan.

Flavored with Cumin a minute, add the powdered spices except garam masala, without ceasing to stir.

Add ginger and all vegetables.

Continue cooking 5 minutes, stirring.

Lower the heat, cover the pot and simmer 10 minutes still vegetables, when ben sinoa keep.

A few minutes before end of cooking, sprinkle with garam masala, season with salt and stir.

Pour the preparation in a bowl and let cool.

Meanwhile prepare the dough: in a large bowl place the sifted flour, add oil, salt and water to us 20.

Knead the ingredients for 15-20 minutes, until dough elastic.

Cover it with a damp kitchen towel and let stand 10 minutes at room temperature.

Take the dough and divide it into 8 balls.

With the help of a rolling pin, roll out each ball on lightly floured work surface, to get discs with a diameter of about 12 cm.

Then cut each disc into two.

Spread lightly with wet fingers the dough; Garnish each semicircle with 2 teaspoons of the filling prepared, then stack another semicircle and carefully solder the edges to get a parcel.

Repeat until you run out of ingredients.

Heat oil for frying in a pan with high edges to 170° temperature: soak the parcels on several occasions and let Cook until it will be golden.

Drain and place on absorbent kitchen paper.

Serve very hot.