Makes: 24 Dumplings Steaming Time: 15 – 20 minutes
1 kg Cake flour ( 8 x 250 ml / 8 cups ) * or mix of GF flours
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )
1. Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
2. Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.
3. Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.
4. Pinch off small bits of dough and place into the stew*, which by now should have been cooking for about 45 minutes.
5. Replace the lid and simmer for a further 15 – 20 minutes or until the dumplings have cooked through.
* make sure there is plenty of liquid – at least 1/2 saucepan or they will be hard
This makes for such a delicious lunch. It can be eaten warm or cold, is full of green veg, buckwheat noodles and a tasty immune boosting ginger laced dressing. Plus it can be vegetarian, vegan or filled with whatever choice of protein you’re into. Versatile, easy food that works just as well for lunch, dinner and easy to whip up for a crowd. The dressing soaks in and amps up the flavour. The different steps can all be done the night before if you’re having it for lunch; just layer in your lunch container and put it in the fridge ready to whip out the next day. Serves 4
250g buckwheat noodles
2 Tbs tamari
1 tsp sesame oil
1 Tbs freshly grated ginger
2 Tbs rice wine vinegar
1 tsp miso paste
2 x bok choy
3 cups English spinach, finely shredded
2 tsp lime juice
1 Tbs white sesame seeds, toasted
2 cups snow peas
2/3 cup podded edamame (if frozen, cover pods in boiling water and let stand for a few minutes)
2/3 cup spring onion, finely sliced
1 cup coriander leaves
1 avocado, finely sliced
1 cup finely sliced cucumber rounds, cut in half
1/2 tsp black sesame seeds (or more of white!)
1 tsp rice wine vinegar extra
1/2 tsp tamari extra
1 cup bean shoots
4 boiled eggs cooked to your liking (alternatively hot smoked salmon, grilled/roasted chicken etc)
1. Dressing – Combine 2 Tabs each of tamari & rice wine vinegar. 1 tsp each of sesame oil, miso paste. 1 Tab freshly grated ginger.
2.Toast seeds, prepare vegies. Cook soba noodles by packet instructions. Make sure you cool under cold running water after cooking, then immediately toss with 3 Tabs of the above dressing.
3.Separate bok choy leaves, clean well then slice lengthways into 1cm strips. Steam over boiling water for 5 minutes, or until softened. Toss with the remaining dressing.
4.Dress spinach with the lime juice and toss with the box choy, spring onion and toasted white sesame seeds. Set aside.
5.Combine sliced cucumber with black sesame seeds, 1/2 tsp tamari and 1 tsp rice wine vinegar. Set aside.
Trim snow peas then steam over rapidly boiling water for 3 minutes, or until they brighten in colour.
Slice eggs in half.
Assemble salad: In each bowl place 1/4 of the noodles. Follow with 1/4 of the bok choy/spinach mixture, 1/4 of the snow peas, 1/4 of the edamame, 1/4 of the cucumber, 1/4 of the coriander leaves, 1/4 of the avocado, 1 egg and the bean shoots. Basically put everything you’ve prepared into bowls!