Ginger and Sesame Dumplings

• 4 ounces self-raising flour, sifted
• 2 ounces shredded vegetable suet (I use Atora light)
• 1 inch piece fresh ginger, peeled and finely grated
• 1 tablespoon tahini (sesame seed paste)
• 1 tablespoon sesame seeds
• chinese five-spice seasoning
• 5 tablespoons water

1. First, dry roast the sesame seeds in a small non-stick frying pan: keep the seeds moving round the pan until they start to turn golden brown and pop; remove from heat and set aside to cool.
2. In a food processor, whizz the flour, vegetable suet, ginger, tahini and a pinch of Chinese five-spice seasoning together to a crumbly mixture.
3. With the processor running slowly, add the water through the feeding tube and mix until the ingredients form a soft ball of dough; divide and shape the dumpling dough into 8 balls.
4. Roll the dumplings in the sesame seeds and place on top of a part cooked, bubbling casserole.
5. Cover the casserole and return it to the oven to finish cooking (allow enough remaining cooking time for the dumplings to cook for 20-25 minutes at a temperature of at least 350F/180C: 15-20 minutes covered then 5 more minutes uncovered).

flour, vegetable suet, fresh ginger, tahini, sesame seeds, chinese five, water

Taken from www.food.com/recipe/ginger-and-sesame-dumplings-121883 (may not work)