Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2.5 cups of all-purpose flour and 0.5 teaspoon of salt in a large bowl, then gradually add 0.75 cup of warm water, kneading until a smooth, elastic dough forms; cover the dough and let it rest for 30 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a pan over medium heat, then sauté 1 finely chopped medium onion and 1 large grated carrot for 8-10 minutes until softened, adding 2 minced garlic cloves, 0.5 teaspoon of smoked paprika, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper for the last minute.

3. 3

   Mash 1.5 cups of drained and rinsed canned chickpeas thoroughly with a fork or potato masher, then combine them with the sautéed vegetable mixture and 0.25 cup of chopped fresh dill in a bowl, mixing well.

4. 4

   Divide the rested dough into four portions, roll out each portion thinly on a floured surface to about 1/8-inch thickness, and use a 3-inch round cutter or glass to cut out circular dough pieces.

5. 5

   Place about 1 tablespoon of the chickpea filling onto the center of each dough circle, then fold the dough in half and pinch the edges firmly to seal, creating a crescent shape, ensuring no gaps remain for the steam to enter the filling directly.

6. 6

   Arrange the formed dumplings in a single layer on a greased steamer basket, ensuring they do not touch, and steam them over simmering water for 15-20 minutes, or until the dough is cooked through and plumped, then serve immediately.