Prep 10 mins
Cook 20 mins
They say that necessity is the mother of invention. Well I don’t know about “invention”, but I certainly had to change my meal plan when I discovered that the unmarked ‘casserole’ that I’d defrosted, was little more than a forgotten mix of left-over rice and stir-fry! The addition of extra veggies, Quorn and generous spoonful of Sharon123’s Lemon and Mustard Seed Chutney (Lemon and Mustard Seed Chutney) fixed the casserole part. I ‘developed’ these dumplings to go with it. Dumplings are a traditional English food; especially when made with suet. I prefer to use vegetable suet as it is lighter than traditional suet and of course vegetarian.
- 4 ounces self-raising flour, sifted
- 2 ounces shredded vegetable suet (I use Atora light)
- 1 inch piece fresh ginger, peeled and finely grated
- 1 tablespoon tahini (sesame seed paste)
- 1 tablespoon sesame seeds
- chinese five-spice seasoning
- 5 tablespoons water
- 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.
- In a food processor, ‘whizz’ the flour, vegetable suet, ginger, tahini and a pinch of Chinese five-spice seasoning together to a crumbly mixture.
- 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.
- Roll the dumplings in the sesame seeds and place on top of a part cooked, bubbling casserole.
- 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).