What you will need:
200g all-purpose flour
½ cup hot water (not boiling)
½ teaspoon salt
Cornstarch, as needed for stretching the dough
2 tablespoons oil
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1 garlic clove, chopped
4 white cabbage leaves
1 onion, chopped
1-inch fresh ginger root, grated
1 carrot, grated
1 tablespoon water
1 tablespoon white vinegar
Salt and pepper, to taste
Peel of 1 lime, finely chopped
Peel of ½ lemon, finely chopped
2 tablespoons honey
3 tablespoons olive oil
What to do:
In a bowl or glass, add the water and stir in the salt until completely dissolved.
Sieve the flour into a separate bowl. Create a well or indent in the centre of the flour. Pour in the salted water and mix with a wooden spoon until the dough pulls away from the sides of the bowl and you can easily form it into a ball.
Knead the dough for 3 to 4 minutes until it softens. Cover the dough with plastic wrap and let it rest for 30 minutes.
Divide the dough into two equal parts. Set one part aside. Take the other part and roll it into a long sausage shape. Cut this roll into 10 equal pieces. Form each piece into a small ball.
Using a rolling pin, roll each ball into a 3-inch disc. Lightly sieve some cornstarch over each disc and stack them into a pile.
Heat the oil in a wok over medium-high heat. Add the garlic, cabbage, onion, and ginger. Stir-fry, then cover the wok and reduce the heat to medium-low for about 4 to 6 minutes.
Add the grated carrots, water, vinegar, salt and black pepper to the wok. Mix well and cook for another 3 to 4 minutes. Once cooked, transfer the filling to a shallow tray to cool completely.
Take one dough disc and place 1½ teaspoons of filling in the centre.
Brush the edge of the dough with a little water. Bring the edges of the dough together at the centre and twist to firmly seal the dumpling shut.
Once all the dumplings are assembled, steam them for 20 minutes. Serve hot with soy sauce, a lemon sauce and honey, garnished with some green chilli flakes, if desired. Enjoy!