For the dough, mix the flours, oil and salt in a bowl while you boil the kettle.
Then, once water is boiled, pour out 2/3 of the 3/4 cup into the bowl (keep a little back for error in case the flour was slightly under measured.
Mix your water into the flour with a fork. Press together the dough into your hands. Does it feel like it will come together as a thick dough? If it’s still very dry then add the rest of the water.
Then work the dough into your hands and press, and press and press until it’s a smooth ball a bit the texture of playdough is what you’re looking for. I find you get a better result when you really spend time working the dough for a good 5 minutes, patting down, stretching, rolling etc.
Then roll it out into a log and cut discs of just under a 1cm thickness and diameter of a 20c coin.
Roll all the dough slices into balls.
Leave to rest 10 minutes. On the kitchen bench or board is fine.
Mix the spring onion, carrot, herbs, tamari, salt, ginger and garlic all together.
Then mix that through the pork mince super well until fully mixed.
Now grab a sheet of parchment paper / wax paper and lightly dust with tapioca flour and fold in half.
Then, pop two little balls between the sheets and roll (you can do one at a time – I just got a bit cocky and started doing two at a time. I even tried 3 but that didn’t work out so well!) roll them gently one way and then rotate the paper, until you have a round-ish, very flat little disc. Pop a little ball of dumpling in the middle, fold two edges over each other and then press the sides in and pinch – I’m going to have to do a video tutorial for that methinks but for now, just be rustic, like me!
TIP: If you over fill it, you will be stretching the dough beyond it’s ability to stretch so just keep it to a small amount of filling so that the dough easily folds over and you’re able to pinch it together well.
Do it again and again until you have them all rolled and ready to go.
Then heat coconut oil in a carbon plus / Black steel or ceramic non stick pan on HIGH – you’ll most probably need two pans to get them all cooked at once.
Place all the dumplings in the pan. Add the water and then cover with a lid. If you don’t have lids that fit your pans, just use a foil cover. Lower the heat now to medium-high
The idea is that you steam the whole dumpling except for the bottom that gets a chewy, crispy crust underneath. Cook time? 10 minutes or thereabouts. Just check at around 8 minutes that the bottoms of the dumplings aren’t burning.
Once they’re cooked you’re done and despite a little bit of resistance, they should be more or less able to lift out of the pan with a little knife under a couple of them, you make well have to do! Use the time that the dumplings are cooking to whip up some great veggies like broccolini tamari, chilli and lemon.
I like serving the dumplings with a sauce of 4 tbsp mirin, 4tbsp tamari and sliced chilli if you’re that way inclined.
If you have any clarifications needed on this recipe, just pop it in the comments,