Vegetable Dumplings


For the Dough

4 tablespoons self raising flour
pinch salt
cold water

For the Filling:

1 onion
1 carrot (use a potato peeler to get long strands)
1 leek
1 stem of spring greens
easy ginger (1-2 teaspoons to taste)
chilli flakes (optional)


Mix together flour and salt and using enough cold water, make a dough.  Roll in to sausage shape, cut into 12 rounds.  Use palm of hand or a rolling pin to roll out thin circles.

Finely chop and fry together: carrot, onion, garlic, ginger, spring green, leek.  Add soy sauce and spice if you wish – but just as delicious plain!  Put a teaspoon of the vegetable mixture into the centre of the dough circles.  Wet the edge with water and twist up into a small garlic shaped parcel.  Brush a little oil on the base of your steamer (I just used a metal vegetable steamer) and steam for five minutes with the lid on. Serve warm with more stir fried veg, or on a bed of salad, with a soy-based dipping sauce.

Recipe variation: to serve these dumplings Polish style: fill dough with mash, cheese, pickled cabbage or fried mushroom.  Polish dumplings are served with butter or sour cream, or garnished with fried bacon, onion or mushroom on top.