Mediterranean Lentil Dumpling

Instructions

1. 1

   In a large bowl, combine all-purpose flour, water, olive oil, salt, and turmeric powder (if using).

2. 2

   Knead until the dough is smooth and elastic. Cover and let it rest in the refrigerator while you prepare the filling and sauce.

3. 3

   In a small bowl, whisk together olive oil, minced garlic, red chili, chopped parsley, maple syrup, tamari or soy sauce, and lime juice. Set aside.

4. 4

   To make the filling heat olive oil in a pan over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent.

5. 5

   Add mushrooms and minced garlic. Sauté until the mushrooms are golden brown and fragrant.

6. 6

   Stir in grated carrot, zucchini, and cooked lentils. Sauté for another 5 minutes.

7. 7

   Add tamari or soy sauce, garlic powder, and parsley. Stir well and cook without lid until the liquid evaporates. Let the filling cool.

8. 8

   Sprinkle flour on a clean surface. Divide the dough into two halves. Roll each half into a rope and cut into equal sections. Flatten each piece into a disc with your palm, then roll into a thin wrapper, thicker in the center and thinner at the edges.

9. 9

   Place a teaspoon of filling in the center of each wrapper. Fold the edges together, pinching tightly to seal.

10. 10

    Heat a non-stick pan over medium heat and coat with a little oil. Arrange dumplings in the pan, fry the bottoms for 1-2 minutes until crispy.

11. 11

    Reduce heat to low, add a small amount of water to the pan, and cover with a lid. Steam for 2-3 minutes until cooked through.

12. 12

    To serve drizzle the sweet chili-garlic sauce over the dumplings. Serve hot and enjoy!