Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes.
Transfer to a large bowl and stir in coriander, turmeric, pepper and 1/8 teaspoon salt.
Place 4 wonton wrappers on a clean cutting board.
Wet the edges of each wrapper with water.
Place 1 scant tablespoon filling in the middle of each.
For each dumpling, grab the opposite corners of a wrapper and press together.
Press the edges of the wrapper together to seal.
Repeat on the other side.)
Place the finished dumplings on a baking sheet and cover with a damp towel.
Repeat with the remaining wrappers and filling.
Arrange the dumplings in the basket without touching and cover.
Bring to a boil over high heat.
Reduce heat to medium-low and steam for 15 minutes.
Meanwhile, heat the remaining 1 teaspoon oil in a small saucepan over medium-low heat.
Add 1 teaspoon garlic and cook, stirring, for 30 seconds.
Add tomato sauce and a pinch of salt; bring to a simmer and cook for 5 minutes.
Remove from heat and cover to keep warm.
Spread the sauce on a serving platter and top with a swirl of the tomato sauce.
Arrange the dumplings on the sauces and top with fresh and dried mint.
Tips
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- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
