- For the dough
- 500 grams (approximately 18 ounces) Pastry flour (plus more for work surface)
- 1 Salt
- 1 Vegetable oil (plus more for bowl and steamer basket)
- 170 milliliters (approximately 3/4 cup )lukewarm Water
- For the filling
- 1 Onion
- 1 small Garlic bulb
- 350 grams (approximately 12 1/2 ounces) Beef (Steak)
- ½ teaspoon Garam Masala
For the dough: In a large bowl combinethe pastry flour and salt. Make a well in the center and add the oil and just enough of the water, mixing until the dough comes together. Turn onto a lightly floured work surface and knead until smooth. Cover and let stand 1 hour at room temperature.
For the filling: Peel the garlic and onion and cut the meat into slices. Finely chop the meat, onion and garlic, season with salt and garam masala. Form the dough into 12-16 small balls and on a lightly floured surface roll each into a round 1/8-inch thick. Place 1 tablespoon of filling in the center. Fold the bottom up over the filling and press the edges to seal tight. Lightly oil a steamer basket and place over, not in, a pan of simmering water. Place the dumplings in the steamer, cover and steam over simmering water until the filling is firm, about 15 minutes.