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Ginger and Sesame Dumplings

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“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.”
READY IN:
30mins
YIELD:
8 dumplings
UNITS:
US

Ingredients Nutrition

Directions

  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).

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