Spiced Vegetable Dumplings

• Dumpling Dough:
• 300g plain flour
• 135ml water
• Filling:
• 100ml olive oil
• 1 carrot, finely diced
• 1 eggplant,finely diced
• 5 button mushrooms, finely diced
• ½ tsp ground cardamom
• ½ tsp ground carraway
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp chili flakes
• ½ tsp ground fennel
• ½ tsp ground coriander
• ½ tsp ground ginger
• Salt and pepper, to taste
• Curry oil:
• (All the aforementioned dried spices)
• 400ml of olive oil

#thermocooker #healthy

To make the dough: 1. In the i-Companion XL with the Kneading and Crushing blade, set your i-Companion XL to Pastry 1, Speed 2 for 2minutes. Add your plain flour and water, and press start. 2. Once it has come together to a silky dough, glad wrap and set in the fridge for 1 hour to rest. To make the filling: 1. In your i-Companion XL with the Mixer attachment, add your carrots, eggplant and mushroom, olive oil, salt and pepper and set at 120oC, Speed 2 for 10minutes. 2. Add all your dried spices and cook for a further 10mins. Once cooked, set aside to cool in the fridge. To make the dumplings: 1. Take your dough and dumpling filling out of the fridge and roll your dough into 15g balls. 2. Using a rolling pin, flatten the pastry thinly into a circle. Run a small amount of water around the edges and then placing 1 tsp of mixture and folding over until it forms a semi-circle (pressing all the air out from the centre outwards). Pinch the seam tight and make a half pleat until you get to the other side. Arrange neatly on a tray to be steamed. 2. Place in the steamer basket, and set the i-Companion XL to Steamer setting 1 at 100oC for 8 minutes. 3. Place your ground spices and oil in a saucepan at a cold start, and bring to heat. Once warm, pour over your cooked dumplings.