Skyu

Ingredients

• 10½ ozwhole wheat flourfor the dough pieces
• ⅔ cupWaterfor the dough
• ¼ ozSalta pinch for the dough, the rest for the broth
• 7 ozPotatoespeeled, diced
• 5¼ ozCarrotdiced
• 4¼ ozOnionsliced or chopped
• ⅓ ozGingerfreshly grated
• 1 ozButterfor sautéing or stirred in at the end; traditionally also yak butter
• 2 tbspOilroughly half for the dough, half for the pot
• 4¼ cupsWaterfor the broth, alternatively vegetable stock
• 2¾ ozgreen peas
• 1Tomatofinely chopped, cooked until soft
• 2Green chiliesslit lengthwise
• spinachshredded, about a handful; amount not specified
• ½ tspBlack pepperground
• 1 pinchGaram masala
• 1 ozSpring onionschopped, for garnish
• 7 ozturnipspeeled, diced (optional)
• 4 clovesGarlicminced (optional)
• ⅛ ozTurmericground (optional)
• 1 cupMilkadded at the end for a creamier broth (optional)

Method

1. Make and rest the doughMix the whole wheat flour with a pinch of salt and about half the oil, then add the water a little at a time and knead everything into a firm, smooth dough. Cover the dough and let it rest for about 15 minutes.
2. Shape the dough shellsRoll the dough into thin ropes and cut or pinch off small pieces. Press each piece flat with your thumb into a little shell and set the finished dough shells aside on a floured board.
3. Soften the onionsHeat the rest of the oil and some of the butter in a large pot. Add the onion and the white parts of the spring onions and cook gently until soft and translucent.
4. Cook aromatics and tomatoStir in the ginger, the slit green chillies and the garlic, if using, and let them sizzle briefly. Add the chopped tomato and keep cooking until it breaks down completely.
5. Add and season the vegetablesAdd the potatoes, carrots, peas, spinach and, if you like, the turnip. Season with black pepper, garam masala and the turmeric, if using, and let everything sweat for a minute or two.
6. Add liquid and boilPour in the water or vegetable stock, season with the rest of the salt and bring to the boil.
7. Cook the dough shellsDrop the dough shells into the boiling broth one by one, stirring as you go so nothing sticks together. Let it all simmer until the dough shells float to the surface and are cooked through and the broth has thickened slightly.
8. Finish and serve hotFinally, stir in the remaining butter and, if you like, the coconut milk or milk, then taste and adjust with salt and pepper. Scatter over the green parts of the spring onions and serve piping hot.

Tips and variations

For the dough shells you can swap the whole wheat flour for barley flour, and turnip or radish both work well as the root vegetable in the pot. If you'd like it milder, season with turmeric, garlic and ginger instead of chilli, black pepper and garam masala; if you want more bite and heat, add some white cabbage and red chilli powder. A splash of coconut milk or milk at the end makes the broth creamy, and traditionally it's also cooked with yak butter. Instead of just spring onions, try a handful of fresh coriander on top – then ladle it into deep bowls while it's still steaming.