BAMBOO STEAMER RECIPES DUMPLINGS RECIPES

Steps:

• To make the dough, tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 100ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.
• Tip all the filling ingredients into a bowl and season with salt. Use your hands to combine thoroughly.
• Divide the dough into 20 balls (each should weigh about 15g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
• Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold.
• Continue to pinch along the edge of the circle and work your way all the way round.
• Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
• Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
• Working in two to three batches, place the momos on the baking parchment and steam for 10 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest.
• While the momos are steaming, mix all the sauce ingredients in a small bowl with 2 tbsp water. Serve the hot momos with the sauce for dipping.

Steps:

• In a large bowl, mash the tofu. Chop the bean sprouts and the green parts of scallions and add those to the tofu. Add the carrots, garlic, ginger, and soy sauce. Mix thoroughly.
• To stuff the dumplings: Using a pastry brush and cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu mixture in center of the skin and fold and seal the edges closed. Repeat until all the filling is used; set aside.
• To make the Soy Dipping Sauce: Mince the white parts of the scallions. Add them to a small bowl and mix with 1/4 cup of soy sauce, vinegar, 1/2 teaspoon toasted sesame oil, and the sesame seeds.
• To make the Sweet Mustard Dipping Sauce: In a small bowl, mix the dry mustard, sugar, and salt. Add water and 2 teaspoons of toasted sesame oil and blend well.
• Heat water in bottom of a steamer. If using a bamboo steamer, place the dumplings directly in the steamer. If using a metal steamer, spray steamer with cooking spray so the dumplings won't stick. Steam the dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces.
• Serving size: 1 dumpling with choice of sauce.