For the Dough
4 tablespoons self raising flour
For the Filling:
1 carrot (use a potato peeler to get long strands)
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.