Dim Sum filled with Soya Beans, Cashews, Rosemary, Truffle and Chilli


Dumplings are the perfect lunch…small bites of soft silky pastry filled with a burst of delicious-ness. These are super easy to make and are cooked in a pan…no need for tricky steaming equipment (provided you have a deep frying pan with a lid). I decided to put a little fusion twist in the filling…I loved it and I am sure you will too.

Preparation time: 1 hour (including cooking time)

Ingredients (Makes 12 dumplings):


  • 1 cup Organic Plain Flour
  • 3/4 tsp Salt
  • 1 tbsp Olive Oil
  • 1/4 cup + 2 tbsp Water
  • Extra Flour for rolling


  • 1 cup Soya Beans (frozen ones work…just defrost to room temp on a paper towel to get rid of the water)
  • 1/8 cup fresh Rosemary
  • 1 Green Chilli
  • 1/2 cup Cashew Nuts (un-roasted and unsalted)
  • 3/4 tsp Salt
  • 2 tbsp Truffel Oil
  • 2 tbsp Water (from kettle)


  • 1 tbsp Plain Organic Flour
  • 2 tbsp Water (cold)


  • 12 chives



  1. Mix all the pastry ingredients in a bowl until a soft dough has formed
  2. Knead the dough for 10 minutes to make the dough elastic
  3. Split the dough into 12 balls and give them a rub in a drizzle of olive oil
  4. Place all the filling ingredients in a blender until a rough pasta forms (it is nice to keep some texture)
  5. Roll a pastry ball at a time into a paper-thin disc (use extra flour to stop it sticking to the rolling pin and rolling board)
  6. Place 1 tbsp of the filling in the centre of the disc
  7. Rub a bit of sealant on the edge of the pastry disc
  8. Keep the disc on the rolling board and use your fingers to bring the edges of the disc upwards around the filling, creating pleats as you go…the shape we are aiming for are money bags
  9. Using a chive, tie the dumping up like a money bag (see my pictures)
  10. Place the made dumpling onto a floured surface, and then repeat steps 5-9 until all the pastry has been used
  11. Heat a deep non-stick frying pan with 2 tbsp olive oil (ensure this pan has a lid)
  12. Place the dumplings in the hot oil for 2 minutes until they get golden bottoms
  13. Filling the hot pan with the dumplings in with water (2 cm depth) and then place a lid on the pan and use a medium-high heat
  14. Let the dumplings steam like this for 10 minutes
  15. You are now ready to serve (serve on a lightly oiled surface to stop the bottoms sticking to a plate)
  16. Enjoy my Little Peas!



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