nutritional information

Per Serving (1 dumpling and 1 tbs. yogurt):

  • Calories: 54
  • Protein: 3 g
  • Total Fat: 2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 7 g
  • Cholesterol: <1 mg
  • Sodium: 161 mg
  • Fiber: 2 g
  • Sugar: 2 g
Gluten-Free

Cabbage Muthias

Makes 12 dumplings

30 minutes or fewer

Muthias are steamed Indian dumplings made with chickpea flour, spices, and vegetables. We recommend Bob’s Red Mill GF Garbanzo & Fava Flour, which has a lighter flavor than traditional chickpea flour.
  • ¾ cup garbanzo-fava flour blend
  • 1 Tbs. coconut oil, melted
  • 1 Tbs. minced fresh ginger
  • 1 serrano chile, finely chopped (1 Tbs.)
  • 1 ½ tsp. ground coriander
  • ¾ tsp. ground cumin
  • ¾ tsp. salt
  • ¼ tsp. ground turmeric
  • 1 large pinch cayenne pepper
  • ½ medium green cabbage, large outer leaves left whole to line steamer basket, remainder finely chopped (3 cups)
  • ¼ cup chopped fresh cilantro, for garnish
  • ¾ cup plain low-fat yogurt

1. Place garbanzo-fava flour in bowl; add coconut oil, and rub into flour with fingers until combined. Stir in ginger, chile, coriander, cumin, salt, turmeric, and cayenne pepper. Add chopped cabbage, and mix, squeezing with hands until dough forms. (Cabbage has enough moisture, so you shouldn’t need to add any other liquid.)

2. Form 1/4 cup dough into smooth, oblong shape. Repeat with remaining dough to make 12 dumplings. Line steamer with large outer cabbage leaves. Lay dumplings in single layer in insert.

3. Bring 2 inches water to a boil in wok or large saucepan over medium-high heat. Place steamer insert over water, cover, and steam dumplings 20 to 25 minutes, or until shiny and firm.

4. Transfer dumplings to serving plate. Sprinkle with cilantro, and serve with yogurt.

January/February 2012 p.42

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comments

This is a great little gluten free side dish for a soup. They were great with the 'cream of celery soup' in another veg times issue. I used regular chick pea 'Gram' Flour that i had on hand and streamed them quite a bit longer than it called for. The dough was a sticky mess, but it turned out great! I used some plain vegan Almond milk yogurt for the side. Nice & spicy mix of filling.

kat l - 2013-02-15 17:10:05

It does not state what to do with the yogurt in the recipe. Is this mixed into the dough, or is this served separately as a garnish with the cilantro?

Jennifer - 2012-10-05 16:56:10

I found the dumplings to be too soft to hold their shape on the uneven surface created by the cabbage leaves. Instead of cooking properly, they dripped through the openings in the cabbage leaves and I ended up with a mess.

Anonymous - 2012-03-03 10:43:32