To make the pastry: Combine flour, turmeric, and salt in a large bowl and mix well. Add the coconut oil to the flour mixture and mix ingredients with hands until it resembles fine sand, or pulse ingredients in a food processor. Combine the vinegar and water. Add the vinegar mixture to the pastry mixture one tablespoon at a time while mixing and being careful not to overwork the dough. The consistency is right when the dough comes away from the sides of the bowl. Squeeze dough into a tight ball, flatten, cover in plastic wrap, and refrigerate for 30 minutes to an hour.

To make the filling: In a medium-sized pan, over medium-low heat, melt coconut oil. Add the onion, cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1 teaspoon of salt. Cook, stirring occasionally, for about 8 minutes, or until the onions are softened. Add the garlic to the onion mixture and cook an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes. Reduce heat to low, cover, and simmer until the carrots and potatoes are tender, 10 to 12 minutes. Add green peas, corn, cabbage, thyme, and lemon juice. Cover, and cook for another 3 minutes. Taste for seasoning and set aside to cool.

Preheat oven to 350ºF. Remove dough from refrigerator. Line a baking tray with parchment paper. Lightly dust work surface with flour and roll out dough until about 1/8 inch thick. Cut dough into 6-inch circles using a cookie-cutter or bowl to measure. Spoon 2 liberal tablespoons of filling onto one side of each circle, leaving about 1/8 inch border to seal. If dough is dry, wet fingers before sealing each one. Fold uncovered half of pastry over the filling to create a half-moon dumpling and press edges to seal. Press sealed edge with fork tines to create ridges.

Transfer patties to the parchment-lined baking sheet and bake 30 minutes. Serve immediately with hot sauce.

To make the pastry: Combine flour, turmeric, and salt in a large bowl and mix well. Add the coconut oil to the flour mixture and mix ingredients with hands until it resembles fine sand, or pulse ingredients in a food processor. Combine the vinegar and water. Add the vinegar mixture to the pastry mixture one tablespoon at a time while mixing and being careful not to overwork the dough. The consistency is right when the dough comes away from the sides of the bowl. Squeeze dough into a tight ball, flatten, cover in plastic wrap, and refrigerate for 30 minutes to an hour.

To make the filling: In a medium-sized pan, over medium-low heat, melt coconut oil. Add the onion, cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1 teaspoon of salt. Cook, stirring occasionally, for about 8 minutes, or until the onions are softened. Add the garlic to the onion mixture and cook an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes. Reduce heat to low, cover, and simmer until the carrots and potatoes are tender, 10 to 12 minutes. Add green peas, corn, cabbage, thyme, and lemon juice. Cover, and cook for another 3 minutes. Taste for seasoning and set aside to cool.

Preheat oven to 350ºF. Remove dough from refrigerator. Line a baking tray with parchment paper. Lightly dust work surface with flour and roll out dough until about 1/8 inch thick. Cut dough into 6-inch circles using a cookie-cutter or bowl to measure. Spoon 2 liberal tablespoons of filling onto one side of each circle, leaving about 1/8 inch border to seal. If dough is dry, wet fingers before sealing each one. Fold uncovered half of pastry over the filling to create a half-moon dumpling and press edges to seal. Press sealed edge with fork tines to create ridges.

Transfer patties to the parchment-lined baking sheet and bake 30 minutes. Serve immediately with hot sauce.

To make the pastry: Combine flour, turmeric, and salt in a large bowl and mix well. Add the coconut oil to the flour mixture and mix ingredients with hands until it resembles fine sand, or pulse ingredients in a food processor. Combine the vinegar and water. Add the vinegar mixture to the pastry mixture one tablespoon at a time while mixing and being careful not to overwork the dough. The consistency is right when the dough comes away from the sides of the bowl. Squeeze dough into a tight ball, flatten, cover in plastic wrap, and refrigerate for 30 minutes to an hour.

To make the filling: In a medium-sized pan, over medium-low heat, melt coconut oil. Add the onion, cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1 teaspoon of salt. Cook, stirring occasionally, for about 8 minutes, or until the onions are softened. Add the garlic to the onion mixture and cook an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes. Reduce heat to low, cover, and simmer until the carrots and potatoes are tender, 10 to 12 minutes. Add green peas, corn, cabbage, thyme, and lemon juice. Cover, and cook for another 3 minutes. Taste for seasoning and set aside to cool.

Preheat oven to 350ºF. Remove dough from refrigerator. Line a baking tray with parchment paper. Lightly dust work surface with flour and roll out dough until about 1/8 inch thick. Cut dough into 6-inch circles using a cookie-cutter or bowl to measure. Spoon 2 liberal tablespoons of filling onto one side of each circle, leaving about 1/8 inch border to seal. If dough is dry, wet fingers before sealing each one. Fold uncovered half of pastry over the filling to create a half-moon dumpling and press edges to seal. Press sealed edge with fork tines to create ridges.

Transfer patties to the parchment-lined baking sheet and bake 30 minutes. Serve immediately with hot sauce.