Dim Sum

I believe that great things come in small packages and dim sum most definitely prove my point. Steamed parcels of heaven. It takes me back to being in New York and visiting my favourite spot - The Dumpling Man. Dumplings piled high in the tiniest kitchen where everything is made right in front of you. No eggs or butter are used in their veggie dumplings so they're completely vegan-friendly. If you're in New York and are craving dumplings then it's the place to go!

Whether you call them dim sum, dumplings, wonton, gyoza, these divine Asian snacks are impossible to resist. Asian flavours are my absolute favourite - Sushi, stir-fry, noodles, curries, tempura - I love it all.

So I thought I'd have a go at making me own dumplings! Water and flour is all it takes to make the skin (is that what you call it?) I honestly had no idea they were so easy and discovering this has my life has just been made life infinitely better!


190g plain flour

120ml just boiled water

Filling (Suggestion: mushroom, beansprouts, cabbage, tofu, carrot)


1. Put the flour in a mixing bowl and create a well in the centre

2. Pour the water slowly into the well and stir slowly to combine the water and flour gradually

3. Mix together to form a dough

3. On a clean surface, knead the dough for around a minute

5. Place the dough into a bowl and cover with a plate, lid or a damp tea towel. Leave it to rest for around 30 mins (an hour if you have the time)

6. Roll the dough out into a flat piece and using cookie cutters or a cup, cut out circles (You want them to be around 1-3mm thick)

7. Fill them with whatever you like! I pre-cooked some mushrooms, beansprouts, cabbage, tamari, rice vinegar and coconut oil together for my filling.

8. You can create whatever shapes you like. I went for the classic 'squish together and see what you can create' look. It failed but hey, I'm a trier and people love a trier.

9. Then steam the dumplings for around 10-15 minutes.

10. Devour and marvel at your dumpling skills!

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