Sweet Potato Dumplings

Place the sweet potato, mushrooms, chilli, spring onion, ginger and garlic on a baking tray. Mix the Knorr Vegetable Stock Pot in 100ml of water and cover the tray with foil. Cook at 180°C for 40 minutes until the potato is tender.

In the meantime, place the flour into a bowl and slowly add the hot water, whilst mixing with a fork until the water is absorbed. Add more water if the mixture is too dry to bring together.

Place the dough on a work surface and knead with your hands. Lightly dust the dough with flour if it is too sticky. Knead for around 5 minutes until the dough has an even, smooth surface. Cover with a clean damp tea towel and allow to rest for 20 minutes.

After the dough has rested, knead for a further 5 minutes and then roll into a long rope round 2cm thick. Cut into 16 pieces, roll each piece into a ball then roll into a thin pancake using a rolling pin. Stack and cover the dumpling wrappers, flouring each one so they do not stick together.

Remove the tray from the oven and mash to a rough paste. Set the tray aside to cool.

Place 2 tsp of the potato mix in the centre of the dumpling wrapper and lightly moisten the around one edge with water. Bring the sides of the wrapper together to form a semi-circular dumpling. Next bring the two corners together and firmly pinch to form a ‘rose’ shape. Repeat with the rest of the pastry.

Set a pan to medium high heat and add the sesame oil. Place the dumplings in the pan and cook for 2 minutes until the bottom of the dumplings are golden and crispy. Add 75ml of water to the pan and cover. Cook for 10 minutes until most of the water has been absorbed. Serve immediately.