- 300g plain white flour, plus extra for dusting
- 2 tsp baking powder
- A good pinch of sea salt
- A large handful of cashew nuts, toasted
- 2 carrots, coarsely grated
- 1 tbsp ginger, freshly grated
- A large handful of coriander or parsley, finely chopped
- 150ml coconut milk
- 1 lime, juice only
- Red chilli jam, to serve
The dough for these freezes beautifully so if you only want a mini batch, freeze the remaining dough for later.
1. Mix the flour, baking powder and salt in a large bowl.
2. Crush or chop the cashews into smallish pieces. Add them to the flour along with the carrots, ginger and coriander/parsley. Mix.
3. Make a well in the centre. Pour in the coconut milk and lime juice. Gently fold through till it forms a soft, slightly sticky dough.
4. Dust a cutting board with flour. Plonk the dough in the middle. Sprinkle a little flour over the dough. Gently knead if needed. Roll into a long sausage shape. Cut into golf ball-sized pieces.
5. Roll each piece into a smooth ball. Place each into a cupcake case. It’s best to
cook in batches of 6, so if you don’t want two batches, freeze the second batch.
Two or three dumplings per person is ideal.
6. Arrange in a lidded steamer – you don’t need a Chinese steamer basket,
any steamer will do.
7. Steam over a shallow pool of water, lid on, for 10-15 mins, till dumplings are plump and glossy.
8. Serve warm with red chilli jam.