Tuesday, 22 January 2013

Not Norfolk Dumplings–Further East Than That


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 coconut-buns-001dumplings. 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


  1. 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.
  2. 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.
  3. 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.

jamie15 minutes

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!!


  1. Dumplings were a family favourite when I was a child and I can remember people calling them "twenty minute swimmers". I now sometimes do a variation where I serve cheesy dumplings on a vegetable stew [cheaper to give them cheese protein and flavouring than to cook chunks of beef when the purse strings are very tight] and it goes down well. More traditional dumplings aren't on the menu nearly as often now as in my childhood, but your coconut ones might be nice for a treat - will have to make a note of the recipe. Hope you are all OK and safe in this weather x

    1. I like your menu plans this week - your leek and potato soup sounds good!

  2. Ah ha Angela - glad to see that 'warmage' is now part of the lingua franca! Thank you kindly for the dumpling reminder - I love dumplings as they stick to your ribs on a cold day for a very long time. These Asian ones seem quite different (no suet!) so nice and light by the sounds of things. Mind you 'floaters' conjures up all sorts of images.

    Keep cosy today
    Best wishes

  3. Now I am wondering if I can look at a fab scarf and say "That's really cool warmage"

  4. I can melt DB's heart with a dumpling, I think it was what made him decide that I was the one for him!

    1. No wonder dumplings appear so frequently on your menus!


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