Ladakh Skyu Thumb Shaped Barley Dumpling Root Vegetable Stew

Method

1. 1

   Make skyu dough: combine flour and salt. Add warm water and knead into a firm smooth dough. Rest 15 minutes.

2. 2

   Shape skyu: pinch off a marble-sized piece of dough.

3. 3

   Press it flat against your thumb creating a small curved shell shape with a thumb-print indentation — this is the distinctive skyu shape. Repeat with all the dough.

4. 4

   Make the stew: bring 4 cups water or broth to a boil.

5. 5

   Add onion, garlic, ginger, dried red chillies and turmeric.

6. 6

   Add potato and turnip cubes. Cook 8 minutes.

7. 7

   Add all the shaped skyu pieces to the simmering broth.

8. 8

   Cook 12 to 15 minutes — they will float when cooked and the broth will thicken from the flour.

9. 9

   Add butter. Season with salt. Garnish with coriander. Serve hot in deep bowls.