Ingredients
3 cups all-purpose flour, plus more for dusting
3/4 cup warm water
8 ounces Yukon gold potatoes (about 2 medium), unpeeled
Coarse salt
2 cups finely chopped green cabbage (about 1/4 medium head)
1/2 cup finely chopped shiitake mushroom caps (about 2 ounces)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/2 cup finely chopped yellow onion (about 1 small onion)
2 scallions, finely chopped
1/2 teaspoon garam masala
1/4 cup finely chopped fresh cilantro
3 tablespoons homemade or low-sodium store-bought vegetable stock
2 tablespoons unsalted butter, cut into 1/4-inch pieces, room temperature
Vegetable oil, for steaming
Nepali Hot Sauce, for serving
Preparation
Make the dough: Stir together flour and warm water in a bowl until a dough forms. Turn dough onto a lightly floured work surface, and knead until dough is smooth and springs back slightly when touched, 10 to 15 minutes. Cover loosely with plastic wrap, and let rest at room temperature for 1 hour.
Make the filling: Place potatoes in a saucepan, and cover with cold water by about 2 inches. Add a large pinch of salt, and bring to a boil. Reduce heat, and simmer until potatoes are tender, 20 to 25 minutes. Drain, and let cool slightly. Peel potatoes, and cut into 1/2-inch cubes.
Stir together the remaining ingredients except hot sauce, plus 1 teaspoon salt in a large bowl. Gently stir in potatoes. Cover, and refrigerate while you roll out the dough.
Divide dough into 4 pieces. Work quickly, with 1 piece at a time, keeping the remaining pieces covered with an inverted bowl. Flatten dough into an oblong slightly thinner than the pasta machine’s widest setting (number 1 on a KitchenAid pasta roller). Feed through machine. Turn dial to next narrower setting. Pass dough through, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, until very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). Transfer to a lightly floured cutting board. Using a 3 1/2-inch round cutter, cut out rounds. Transfer to a lightly floured baking sheet, and dust with flour. Cover with parchment and a barely damp kitchen towel. Repeat, rolling and cutting 1 sheet at a time.
Lightly moisten edge of 1 dough round with a finger dipped in water. Cup round in the palm of your hand, and spoon 1 scant tablespoon filling in center. Place the thumb of the hand holding the dumpling over center of filling. Use the thumb and index finger of your free hand to pinch a portion of dough on one side to form a pleat. Make another pleat next to it. Repeat, rotating dumpling slightly as you work your way around, pressing each new pleat so it falls next to the one beside it. The pleats will begin to close around the thumb holding in the filling. Remove thumb, and hold top pleats while you twist the bottom of the dumpling in the opposite direction. Press with your finger to make a small indentation in the center of the pleats, pinching up edges. Make sure dumpling is tightly sealed and air has been pressed out. Return to sheet; cover, and repeat.
Steam dumplings in batches in an oiled steamer insert or a bamboo steamer set over simmering water until shiny, 8 to 10 minutes. Serve with hot sauce.
