Ingredients (about 12 dumpling):
Dough:
80 g corn meal
150 g wheat flour
100 ml water
1 tsp turmeric (curcuma)
1 tbsp olive oil
salt
1 tablespoons ground flaxseed + 3 tablespoons hot water
Stuffing:
2 carrots
1/2 red bell pepper
1/2 chili pepper
1 onion
a clove of garlic/dried garlic
180 g tofu
salt
black pepper
2 tbsp olive oil
Instructions:
Dough: combine all dough ingredients and knead smooth dough that is not sticky.
Peel the carrots and onion and cut it into cubes. Chop garlic and chili pepper finely. Cut bell pepper finely. Heat the olive oil in a pan and add carrots. Fry for about 3-4 minutes while tossing. Add pepper and fry for another 2-3 minutes while tossing. Add onion, garlic and chili pepper and mix well. Add crumbled tofu, mix and fry for a while.
Divide the dough into 12 even parts. Make a ball out of each part and then roll each ball into a flat circle. Put some stuffing in each circle, fold in half and pinch the edges together.
Fry the dumplings in the vegetable oil, until golden brown on both sides. Transfer to paper towels to drain any excess oil. Serve with tomato sauce, tomato salsa and a salad. Enjoy!
