Skyu | Tibetan Vegetable Stew with Dumplings

8.50 oz whole wheat flour (2 cups)
1/4 tsp sea salt
5.65 oz spring water (3/4 cup)

1

In the bowl of a stand mixer, mix in the whole wheat flour together with the sea salt.

Make a well, add the spring water.

Knead until on medium low until the water is incorporated and that the dough does not stick to the sides of the bowl (about 3-4 minutes).

NOTE: Every flour is a bit different, so if the dough is too wet, add more flour, a tablespoon at a time, until a thick dough forms.

2

Divide the dough in half, transfer one half to a plate, and cover with a kitchen towel.

On a work surface, roll the other half into a long rope about 3/4 inch | 2 cm in diameter.

Using a bench scraper or butter knife, cut the rope into 1/2 inch | 1.5 cm sections.

3

Then cut each section in half.

Using your thumb, press each piece to create a stamp-size dumpling with a thumb-size indentation.

Repeat with the remaining dough. Cover the dumplings with the kitchen towel and set aside at room temperature.

2 Tbsp fresh ginger (Grated)
6 carrots (Peeled / Sliced)
6 celery ribs (Finely sliced)
4 garlic gloves (Chopped)
1 Large red onion (Sliced)
3 tomatoes (Cored / Coarsely chopped)

4

First prep' all your veggies: Peel and slice the carrots. Slice the celery, onion, and garlic. Core and dice the tomatoes. Grate the ginger.

1 Tbsp butter (0.70 oz / 20 g)

5

In a large heavy pot over medium heat, melt the butter..

When the foam subsides, add the ginger, carrots, celery, garlic, and onion and cook, stirring frequently, until the carrots are tender, about 5–7 minutes.

1 1/2 tsp garam masala
2 tsp ground turmeric
1/2 tsp curry powder
1/4 tsp chili powder
1/4 tsp ground coriander
1/8 tsp ground cardamom

6

Add all the spices: Garam masala, ground turmeric, curry powder, chili powder, ground coriander, and ground cardamom. Cook for 30 seconds/ 1 minute until fragrant.

Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.

48 oz water (6 cups)

7

Add the 6 cups of water and bring to a boil over high heat.

Turn the heat to medium low and simmer until the tomatoes are completely broken down and the liquid is bright yellow, about 10 minutes.

10 oz frozen peas (1 bag)
5 oz Fresh Baby Spinach Leaves (1 bag)

8

To the pot, add the dumplings, peas, and spinach.

Bring to a simmer and cook, stirring occasionally, until the dumplings float to the surface and are al dente, 7–9 minutes

NOTE: Do not overcook the dumplings or they will become gummy.

2 Tbsp cornstarch

9

In a small bowl, add the cornstarch and mix in about half a cup of broth until combined.

Pour it back into the pot and stir to combine.

13.5 oz coconut milk (1 can)

10

Stir in the coconut milk, bring back to a simmer, and cook until warmed through and that the sauce has thickened, about 2–3 minutes.

Salt, Pepper (To taste)
parsley flakes (For Garnish)

11

Season to taste with salt, pepper, garnish with parsley, and serve hot. Enjoy & Bon Appétit!

NOTE: Leftover skyu will keep in an airtight container in the refrigerator for up to 2 days. The dumplings will maintain their consistency if the skyu is reheated gently over medium-high heat.

Skyu | Tibetan Vegetable Stew with Dumplings