Ginger and Sesame Dumplings |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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They say that necessity is the mother of invention. Well I don’t know about “invention”, but I certainly had to change my meal plan when I discovered that the unmarked ‘casserole’ that I’d defrosted, was little more than a forgotten mix of left-over rice and stir-fry! The addition of extra veggies, Quorn and generous spoonful of Sharon123’s Lemon and Mustard Seed Chutney (Lemon and Mustard Seed Chutney) fixed the casserole part. I ‘developed’ these dumplings to go with it. Dumplings are a traditional English food; especially when made with suet. I prefer to use vegetable suet as it is lighter than traditional suet and of course vegetarian. Ingredients:
4 ounces self-raising flour, sifted |
2 ounces shredded vegetable suet (i use atora light) |
1 inch piece fresh ginger, peeled and finely grated |
1 tablespoon tahini (sesame seed paste) |
1 tablespoon sesame seeds |
chinese five-spice seasoning |
5 tablespoons water |
Directions:
1. First, dry roast the sesame seeds in a small non-stick frying pan: keep the seeds moving round the pan until they start to turn golden brown and ‘pop’; remove from heat and set aside to cool.
2. In a food processor, ‘whizz’ the flour, vegetable suet, ginger, tahini and a pinch of Chinese five-spice seasoning together to a crumbly mixture.
3. With the processor running slowly, add the water through the feeding tube and mix until the ingredients form a soft ball of dough; divide and shape the dumpling dough into 8 balls.
4. Roll the dumplings in the sesame seeds and place on top of a part cooked, bubbling casserole.
5. Cover the casserole and return it to the oven to finish cooking (allow enough remaining cooking time for the dumplings to cook for 20-25 minutes at a temperature of at least 350F/180C: 15-20 minutes covered then 5 more minutes uncovered).
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