3–4 tbsp
1 tbsp
some
little
1 tsp
4–5 leaves
little
2 tbsp
1 tsp
1 tbsp
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Preparing the dough. Mix 1 tablespoon each of buckwheat and flaxseed flour in a bowl. Add sesame oil, salt and some water to form a slimy dough. When all the lumps are dissolved add more buckwheat flour, until you can form it into a kneadable ball. Leave aside for some more time.
- Meanwhile cut cabbage in thin stripes. Put it in a frying pan, add little water, some sesame oil and salt and simmer until vegetables are almost soft and tender. Make sure, all the liquid is dissolved. If desired, it can be fried a little, according to taste.
- While the vegetables are cooking, cut the dough into all same size pieces. I do this by quarter them and half those again. It depends, on the size you want the dumplings to become.
- On a clean surface, spread some buckwheat flour and then roll each dough piece into a circle. Mine are in the size of a hand and at least 1 mm thick. I like to first roll out all the dough pieces, before filling them.
- Now, place one dough piece in the left hand and with chopsticks, pick up vegetables and place them in the middle of the dough piece. Wet the seams and fold them together into waves. It will take some try and error to fold them properly and without making wholes in the dough (I’m also still trying). You can either create little bags or half-moon shapes.
- I place the done dumpling directly on a metal insert for the steam cooker (they don’t stick after steaming). If you prefer to use the bamboo steamer, place them directly in it (I don’t know if it sticks).
- If there are still vegetables left, place them in the steamer also, to create a nice side dish soup out of it. Add water to the steamer, close lid and cook dumplings for about 10–15 minutes.
- Meanwhile we prepare the dip sauce. Place coconut blossom sugar, tamarind and rock salt in a pan. Add two tablespoons of water and reduce the liquid to half. Add more of those ingredients, according to taste. I f.e. like it salty but not to sour. It is a nice substitute to fermented soy sauce. Place sauce in a small dipping pot.
- Then, open pressure cooker lid, arrange the dumplings on a plate. Season the remaining soup and place it in a small bowl. Bon appetit.
How
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