Skyu (Tibetan Vegetable Stew with Dumplings)

PHOTO BY : KRISTIN TEIG (COURTESY W. W. NORTON & COMPANY)

Ingredients

For the Dumplings:

4 cups whole wheat flour, plus more as needed
1 tsp. fine salt

For the Skyu:

1 Tbsp. unsalted butter
1 Tbsp. finely chopped fresh ginger
3 medium carrots, peeled and coarsely chopped
2 celery stalks, thinly sliced
2 garlic cloves, finely chopped
1 large onion, coarsely chopped
2 tsp. garam masala
2 tsp. ground turmeric
½ tsp. chili powder
3 medium Roma tomatoes, cored and coarsely chopped
1 cup fresh or frozen peas
1 cup lightly packed spinach leaves
1 cup heavy cream
Fine salt
Coarsely chopped parsley leaves, for garnish

Directions

Make the dumplings: In a large bowl, stir together the flour, salt, and 1½ cups of water until incorporated, about 5 minutes. Knead in the bowl until a thick, dry dough forms, about 5 minutes. (If it’s too runny, add more flour, bit by bit, until a thick dough forms.)
Shape the dumplings: Divide the dough in half, transfer one half to a plate, and cover with a damp kitchen towel. On a work surface, roll the other half into a long rope about ¾ inch in diameter. Using a bench scraper or butter knife, cut the rope into ½-inch sections, then cut each section in half. Using your thumb, press each piece to create a stamp-size dumpling with a thumb-size indentation. Repeat with the remaining dough. Cover the dumplings with the damp towel and set aside at room temperature.
Make the skyu: In a large heavy pot over medium-high heat, melt the butter. When the foam subsides, add the ginger, carrots, celery, garlic, and onion and cook, stirring frequently, until the carrots are tender, 5–7 minutes. Add the garam masala, turmeric, chili powder, and tomatoes and cook, stirring occasionally, until the tomatoes begin to break down and the spices are aromatic, about 5 minutes. Add 6 cups of water and bring to a boil over high heat. Turn the heat to medium and simmer until the tomatoes are completely broken down and the liquid is bright yellow, about 10 minutes.
To the pot, add the dumplings, peas, and spinach. Bring to a simmer and cook, stirring occasionally, until the dumplings float to the surface and are al dente, 7–9 minutes. (Don’t overcook the dumplings or they will become gummy.)
Stir in the cream, bring back to a simmer, and cook until warmed through, 2–3 minutes. Season to taste with salt, garnish with parsley, and serve hot. (Leftover skyu will keep in an airtight container in the refrigerator for up to 3 days. The dumplings will maintain their consistency if the skyu is reheated gently over medium-high heat.)