Pork, Chickpea And Scallion Dumplings

• 3 cups chickpea flour (see note)
• 1/2 cup lowfat milk
• 2 eggs
• 1 pound ground pork
• 2 medium carrots, peeled and minced
• 6 scallions, minced
• 4 teaspoons kosher salt
• Freshly ground pepper to taste
• Curry-mustard steaming liquid (see recipe)

1. Place the chickpea flour in a medium sized mixing bowl.
2. In another bowl, whisk together the milk and the eggs.
3. Gradually stir the milk mixture into the flour.
4. Add the pork, carrots, scallions, salt and pepper and mix until well combined.
5. Form the mixture into balls, using 1 rounded tablespoon for each dumpling.
6. Place the dumplings in a steamer, cover and steam over the liquid until cooked through, about 15 minutes.
7. Divide among 6 plates and serve immediately.

chickpea flour, milk, eggs, ground pork, carrots, scallions, kosher salt, freshly ground pepper, curry

Taken from cooking.nytimes.com/recipes/7910 (may not work)