Mix the maida, salt and baking powder and knead to stiff dough with water.
Heat oil and add the onion and garlic. Sauté over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
Take it off the heat and mix in the Soy sauce, salt, vinegar and black pepper.
Roll the dough thin (translucent) and cut into 4”-5” rounds.
Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
Steam for about 10 minutes and serve with soy and chili sauce or sauté in schezwan sauce with cut bell peppers and onions. (sautéed version shown in photo)
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
