Sikkimese-style Stuffed Dumplings

Ingredients

In this Sikkimese adaptation, the traditional Italian Tortelli alla lastra is transformed into a unique dish by incorporating Sikkimese ingredients and flavors. The original dish typically uses ingredients like ricotta cheese, spinach, and nutmeg, whereas the Sikkimese version replaces them with yak meat, wild mushrooms, and Sikkimese cheese. Additionally, the spices used in the Sikkimese version, such as Sikkim cardamom and Sikkim pepper, add a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Tortelli alla lastra, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 250g yak meat, minced 250g yak meat, minced
• 1 cup wild mushrooms, finely chopped 1 cup wild mushrooms, finely chopped
• 1/2 cup Sikkimese cheese, grated 1/2 cup Sikkimese cheese, grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Sikkim cardamom powder 1 teaspoon Sikkim cardamom powder
• 1/2 teaspoon Sikkim pepper powder 1/2 teaspoon Sikkim pepper powder
• Salt to taste Salt to taste
• For serving: For serving:
• Sikkimese tomato chutney Sikkimese tomato chutney
• Fresh cilantro leaves, chopped Fresh cilantro leaves, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the dough. Gradually add water and knead until a smooth dough is formed. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced yak meat, chopped wild mushrooms, grated Sikkimese cheese, chopped onion, minced garlic, Sikkim cardamom powder, Sikkim pepper powder, and salt. Mix well until all the ingredients are evenly combined.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the filling mixture onto one half of the dough circle. Fold the other half over the filling and press the edges to seal the dumpling.
5. 5.
   Repeat the process with the remaining dough and filling.
6. 6.
   Steam the dumplings in a steamer for about 15-20 minutes, or until the dough is cooked and the filling is tender.
7. 7.
   Serve the Sikkimese-style stuffed dumplings hot, garnished with fresh cilantro leaves and accompanied by Sikkimese tomato chutney.

Treat your ingredients with care...

• Yak meat — Ensure that the yak meat is minced finely to ensure even cooking and a tender texture.
• Sikkimese cheese — If Sikkimese cheese is not available, you can substitute it with a mild-flavored local cheese.

Tips & Tricks

• If you prefer a spicier flavor, you can add a small amount of Sikkimese chili powder to the filling mixture.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different wild mushrooms to add variety to the dish.

Serving advice

Serve the Sikkimese-style stuffed dumplings as a main course accompanied by Sikkimese tomato chutney. They can also be served as an appetizer or snack.

Presentation advice

Arrange the steamed dumplings on a platter, garnished with fresh cilantro leaves. Serve them with a small bowl of Sikkimese tomato chutney on the side for dipping.