Vegetables disums

Ingredients for dough 

250g refined flour maida 

1 TSP oil 

1/2 tsp  salt

Ingredients for filling 

250g cabbage (patta gobhi)

150g flower (phoolgobhi) 

100g mushroom (khumb) 

50g carrot 

50g onion finely chopped 

25g spring onion finely chopped 

25g adrak ginger finely chopped 

1tsp white pepper.

1 TSP soya sauce 

1 TSP cooking vine optional 

2 tbsp sesame til oil

Preparation.

1. Mix flour with oil and salt and prepare a pliable dough adding required water.

2. Roll out 12 thin round disks of 

5 inch diameter. Stack them one above the other wrap them in a thin cloth and set aside .

3. Wash and boil all the vegetables indivissually for 2 to 3 min. Drain the  chop vegetables in very small pieces and squeeze them dry. Set aside.

4. Heat oil in frying pan or kadhai. When hot add onions and spring onions and fry till translucent.

5. Add ginger and stir for a min or so. Add chopped vegetables and stir and mix for few minutes.

6. Add white pepper ajinomoto soya sauce and cooking vine if using. Stir and mix thoroughly. 

7. Remove the mixture from heat allow to cool to room temprature and store in referigater for about 10 to 12  min.

8. Remove the mixture from refrigarator and divide in 12 equal portions. 

9. Take the prepared round disk and take one portion of the mixture in the  center of disk and close the form all the sides so that entire mixture is encased in any given shape. Repeat the procidure for all the 11 dimsums for about 10 min in a steamer.

10. Steam the dimsums for about 

ten min in a steamer. Remove and serve hot fragnant succulent dimsums.