Ginger and Sesame Dumplings

1. 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. 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. 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. 4

   Roll the dumplings in the sesame seeds and place on top of a part cooked, bubbling casserole.

5. 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).

* Per serving · 4 servings · Values may vary.

No additional tips available.