Indian Curry Perogies

Ingredients

• 1 ½
  
  cups instant mash potato flakes.
  
• 1
  
  cup fat free soy milk (or enough to moisten)
  
• 1
  
  teaspoon cinnamon
  
• 1
  
  teaspoon chives
  
• 1
  
  teaspoon green onion
  
• 1
  
  teaspoon finaily chopped garlic
  
• 1
  
  teaspoon chopped cilantro
  
• 1
  
  tablespoon Tahinah or Tahini
  
• 2
  
  teaspoons sweet yellow curry powder
  
• 1/2
  
  teaspoon Garam masala
  
• 2
  
  teaspoons soy sauce
  
• 1
  
  cup chutney (I used Homemade Winter Chutney)
  
• 1
  
  bunch egg roll dumpling wrappers
  

Directions

1. Mix the mash potato flakes and soy milk in a bowl.

2. Add the spices and soy sauce

3. With your hands roll a heaping teaspoon of the potato mixture and place it at an angle the center of a dumpling wrapper.
4. With your finger or a spoon create and indent in the center of the mixture.

5. Place ½ teaspoon of chutney in the center of the potato mixture.

6. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling. (I made some of them like a egg roll and other I made into small packages or bundles like prerogies)

7. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
8. Cover, and bring the water to a boil over high heat.
9. Add the dumplings, recover, and steam until cooked through, about 10 minutes.
10. Serve with the winter chutney as a dipping sauce