For the dumplings:
gm baking powder
gm instant yeast
gm white sugar
For the carrot filling:
gm carrots (cut into small cubes)
tbsp brown sugar
tbsp rice vinegar
tbsp grated ginger
ml carrot juice
tbsp soy sauce
Salt and pepper
This is a very simple vegetarian dish although time consuming to prepare. But the result is so amazing, that they will become a regular recipe at your home!
Start preparing the dough for the dumplings by mixing the flour, baking powder, instant yeast, white sugar, water and a spoonful of Noor Oil. You can knead this dough by hand or use a kitchen robot if you have one.
Once it is properly mixed, place it in a bowl, cover with film and let it rest for an hour.
While the dough is rising, cook the carrots. To do so, preheat the oven to 200°C and lay the carrots on an oven proof tray. Add in carrot juice, lemon juice, soy sauce, brown sugar, rice, vinegar and Noor Oil. Season with salt and pepper. Bake for 45 minutes, until the carrots are really soft. Remove from the oven and incorporate ginger. Let it cool down.
Go back to your dough and work it to remove any air. Now make 15 balls, roll them, add a couple of tablespoons of cooked carrots and close to form small dumplings.
Heat up some water and steam the dumplings for 10 minutes before serving. Enjoy!
A good way to see if the dough has risen adequately is to draw a circle on the cling film that shows the size of the dough, before the hour has passed by.