Carob Vegetables Dumpling
Skin Ingredients:
·
100g all-purpose flour
·
10g CAROB Roasted Powder
·
70ml boiled water
·
½ teaspoon salt
Filling Ingredients:
·
200g shredded cabbage
·
100g
shredded carrot
·
30g mushroom
·
¼ teaspoon
salt
·
1 teaspoon soya sauce
·
½ teaspoon pepper
·
2 teaspoon sesame oil
Cooking the filling:-
1.
Heat oil in frying pan over medium-high heat.
2.
Add in the mushroom fry till fragrance.
3.
Add in the cabbage.
4.
Follow by the carrots.
5.
Continue to stir fry.
6.
Mix all the seasoning in a bowl and add into the
vegetables.
7.
Continue to stir fry until the all vegetables are
cooked.
8.
Transfer the cooked vegetables into a bowl and set
aside.
For the skin:
1.
Mix the salt into the boiled water and set aside.
2.
Mix the flour and Carob powder together in a mixing
bowl.
3.
Add salt water gradually until the mix starts to
resemble very coarse crumbs.
4.
Using your hand bring the flour lumps together to
form a
soft but firm dough. (add in
water or flour if needed)
5.
Knead the dough further on the work bench for about
2 minutes until its smooth and elastic.
6.
Let the dough rest for at least 30 mins in a bowl
and wrap
it tightly with plastic wrap.
7.
After rest roll out the dough, cut and shaped each
piece
into about 10g ball.
8. Flatten
the ball with a floured rolling pin. Roll back and forth, then rotate the dough
repeat until all edges are to your desired thickness.
Wrapping the dumpling:
1.
Place a little of the filling in the middle of the
skin. Fold
the skin over.
2.
Start pleating the edges towards the middle, to
completely seal the dumpling.
3. To
ensure it is sealed, use fingertips to press the edge firmly.
Cooking the dumpling:-
1.
Bring a large pot of water to a boil and add the
dumplings.
2.
Lightly stir them so they don’t stick together so
they don't stick together.
3.
Add some cold water and bring to a boil, repeat
this for 2 more times.
4.
Transfer the dumpling carefully from the pot to a
plate.
5.
Serve the dumplings while they're warm with your
favourite dipping sauce.
