In a bowl, combine flour, salt and water. Mix well and knead until the dough becomes something like pizza dough. (Optional: Cover and let it stand for about one hour. Knead well again before making the wrappers.)
In a large bowl, combine all filling ingredients. Mix well and adjust for seasoning with salt.
Give the dough a final knead. Prepare 1-inch dough balls. Take a ball and roll between your palms to spherical shape.
Dust working board with dry flour.
On the board, gently flatten the ball with your palm to a circle of about 2 inches. Make a few semi-flattened circles and cover with a bowl.
Use a rolling pin to roll out each flattened circle into a wrapper.
For packing, hold wrapper on one palm, put one tbsp of filling mixture, and with the other hand, bring all edges together to the centre, making the pleats.
Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.
Heat up a steamer, oil the steamer rack well or put cabbage leaves on bottom. This prevents dumplings from sticking.
Close the lid and allow steaming until the dumplings are cooked (for about 10-15 mins).
Take the dumplings off the steamer.
Serve immediately with tomato pickle.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.