how to make Tibetan veg gyuma| homemade veg sausage| Tibetan & Himalaya popular street food

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, suitable for various diets.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier with good fats.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale is nutrient-dense, while lettuce is more affordable.

Mix all-purpose flour and water in a bowl until a dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Chop cabbage, carrots, and spinach finely and place in a bowl.

Add minced garlic, ginger, soy sauce, sesame oil, black pepper, and salt to the vegetables.

Mix the filling thoroughly until well combined.

Divide the dough into small balls and roll each into a thin circle.

Place a spoonful of filling in the center of each circle.

Fold the dough over the filling and pinch to seal the edges tightly.

Prepare a steamer and bring water to a boil over medium heat.

Arrange the dumplings in the steamer, ensuring they don't touch.

Steam the dumplings for 15-20 minutes until the dough is cooked through.

Serve hot with chili sauce or soy sauce for dipping.

Cooking Techniques

Spice Level:

Dietary

Allergens