These are traditional Norfolk Dumplings [known as ‘floaters’ or ‘swimmers’] I like mine soft on top, Bob prefers his with a crust. But recently I have been making Jamie’s Asian style coconut dumplings. They are incredibly easy, and very filling. They come from his latest TV series, “15 Minute Meals”. I cook them in my bamboo steamer, if I am doing a full-on Chinese meal - but they work just as well in my metal steamer saucepan, when I cook them over a pan of vegetables.
Steamed Coconut Buns – 8 buns (or 12 smaller buns) serves 4
- 1 14oz (400 gr) tin of coconut milk
- 2 empty coconut tins of self-raising flour
- good pinch of salt
- You also need: a wok (or pan) with water on medium heat, a steamer basket (or colander) and muffin cases
- Pour the coconut milk into a food processor. Use the empty tin to measure out the self-raising flour. Add the flour and salt to the food processor and process until a smooth dough.
- Place the dough on a lightly floured surface and form into a large roll. Cut out 8 equal parts (note: I make 12 smaller ones) and place these balls into double paper muffin cases.
- Place muffin cases in a single layer into a steamer basket. Fill a wok with boiling water, put the steamer basket (with lid) on top and leave to steam hard for about 10 minutes.
However there are only two of us – so I tried pouring half the coconut milk into a lock’n’lock box [for making curry on another day] and making just half the quantity, but we found that very filling too. Next time I shall go for one third quantities! These dumplings are delicious drizzled with sweet chilli sauce.
Steph had this book as a Christmas present, and I enjoyed reading through it when I was with her last week.
Dumplings are a wonderful comfort food on cold snowy days, great for internal ‘warmage’ to borrow a fabulous word from The Custards. Trouble is, dumplings are quite calorie-laden!!