1. 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. 2. In a food processor, ‘whizz’ the flour, vegetable suet, ginger, tahini and a pinch of Chinese five-spice seasoning together to a crumbly mixture. 3. 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. 4. Roll the dumplings in the sesame seeds and place on top of a part cooked, bubbling casserole. 5. 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). ---------------------------------------------------------------------------
Nutrition
Ingredients
