- For the dough –
- 280g plain flour
- A pinch of salt
- 180ml water
- 1 tbsp olive oil
- The filling –
- 1/4 butternut squash, diced into small chunks
- Handful of sage leaves, chopped finely
- 40g feta, crumbled
- Olive oil for drizzling
- In a bowl, mix together the flour and salt. Add the water and oil and combine with a d-scraper or wooden spoon to create a dough.
- 22. Knead until smooth. Add more flour if it seems too dry. It should be soft and pillowy, not sticky. Cover with a damp towel in a bowl and rest for a few hours.
- 33. Meanwhile pre-heat your oven to 190 fan/200 degrees.
- 44. Place your chopped squash in a baking tray and drizzle with olive oil. Once pre-heated, bake for 30 mins or until soft.
- 55. Pour the squash into a bowl and add the chopped sage and crumbled feta. Mash until combined.
- 66. Once your dough has rested, put it on a floured surface and divide in half.
- 77. Roll out into a big, thin square sheet. Using a glass or round cutter, cut out circles.
- 88. When ready to fill, roll out the circle if it doesn’
- 9t seem big enough.
- 109. Place circle in hand whilst rest are covered with damp tea towel. Add 1 tbsp of filling to the centre and cup the dough around the filling, creating a little parcel. Using your other hand, overlap one piece of dough over the other, like a crimp. If struggling, see video linked in post.
- 1110. Once the crimp is complete, join the dough together a the top or leave a small hole. Set aside on greaseproof paper.
- 1211. Boil a pan of water for your steamer and lightly oil the base. Place the steamer of the pan once ready, pop in your dumplings and close the lid. Steam for 5 minutes or until translucent. Enjoy warm, dipped into soy or chutney!
