Ingredients for the dough
75g of flour
1/3 glass of water
teaspoon oil
Ingredients for the filling
2 carrots
50g of savoy cabbage
2 zucchini
1 medium onion
a pinch of sesame
a few little slices of fresh ginger
1 teaspoon olive oil
Method
Cut all the vegetables into thin slices, and place in a wok. Cook until soft. 15 minutes or so.
Combine dough ingredients and form a soft dough. Allow to sit for 10 or 20 minutes.
Remove vegetables from wok and allow to cool completely.
Roll dough thinly and cut circles of desired size. Fill centres with vegetable mixture and seal to enclose.
Place dumplings in a steamer and cook for approximately 10 minutes.
Serve with a dash of soy sauce.
