This is a dim sum recipe which Hannah turned up and has made a few times. They're actually pretty healthy, being full of veg as well as nommy starchy goodness.
300g plain, white flour
2 tsp baking powder
2 carrots, coarsely grated
1 tbsp grated ginger
Large handful of chopped parsley or coriander
150ml coconut milk
Juice of 1 lime
The recipe also involves crushed cashews and a pinch of salt, but we tend to skip that.
Mix the flour and baking powder.
Make a well in the centre and pour in the coconut milk and lime juice, folding the liquid into the flour to make a soft, sticky dough.
Roll into a long, sausage of dough and cut into balls. Place the balls into cupcake cases.
Cook in a steamer for 10-15 minutes.
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We use gluten free flour and it works, although rolling out the dough isn't happening, so instead we spoon the dough into cupcake cases.
We've also used beetroot instead of or as well as carrot, which works but makes for a very red dim sum.
A filling can be put inside the buns before steaming, say, slow-cooked pulled pork mixed with barbecue sauce; nom.
300g plain, white flour
2 tsp baking powder
2 carrots, coarsely grated
1 tbsp grated ginger
Large handful of chopped parsley or coriander
150ml coconut milk
Juice of 1 lime
The recipe also involves crushed cashews and a pinch of salt, but we tend to skip that.
Mix the flour and baking powder.
Make a well in the centre and pour in the coconut milk and lime juice, folding the liquid into the flour to make a soft, sticky dough.
Roll into a long, sausage of dough and cut into balls. Place the balls into cupcake cases.
Cook in a steamer for 10-15 minutes.
-
We use gluten free flour and it works, although rolling out the dough isn't happening, so instead we spoon the dough into cupcake cases.
We've also used beetroot instead of or as well as carrot, which works but makes for a very red dim sum.
A filling can be put inside the buns before steaming, say, slow-cooked pulled pork mixed with barbecue sauce; nom.
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