Buddhist Monk Dumplings

Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender about 20 minutes. Drain and mash. Set aside to cool.

Heat oil in a skillet over medium heat. Add mustard seeds and cumin seeds and stir. Add carrots onion green chile garlic turmeric and ginger. Cook and stir for 1 minute. Add mashed potato cabbage and tofu and stir again. Add water and cilantro; cook and stir until vegetables are soft and water is dried up 7 to 8 minutes. Add garam masala and salt and stir well. Remove from heat and set aside to cool.

Mix flour water and salt together in a bowl. Knead into a ball; continue kneading until dough is very soft 10 to 12 minutes. Wrap and rest for at least 1 hour.

Take a knob of dough and roll out into small round about 4 inches in diameter. Spoon a heaped teaspoon of filling in the center and moisten the edge with a little water. Press edges together overlapping the top slightly to form a pleat and continue to create a half-moon shape with little pleats all around the edge. Repeat with remaining dough and filling.

Fit a large pan with a steamer basket and add about 2 inches of water. Bring to a boil. Add dumplings and steam until swollen and cooked through about 15 minutes.