Dim Sum

Ingredients: 2/3 cup rice flour; 1/3 cup tapioca flour; 1tsp xantham gum; 1/4 tsp salt; 2/3 cup hot water + 1 tsp vegetable oil. Method: Mix dry ingredients together. Add liquid and bring mixture together with chopsticks. Knead into a dough with hands and let rest for 30-60 minutes. Roll out with extra flour and cut (using knife or cookie cutter) to desired shape and thickness (makes approx. 15 dumplings).

Ingredients: 1 cup plain wheat flour; 1/2 cup hot water. Method: Add hot water to flour in bowl and bring mixture together with chopsticks. Knead into a smooth dough with hands (approx. 5-10 minutes) and let rest for at least an hour. Roll out with extra flour and cut (using knife or cookie cutter) to desired shape and thickness (makes approx. 15 dumpling skins).

Ingredients: 1 cup pumpkin puree; 2 tbs corn kernels; 2 tbs chopped spring onion or coriander; 2 tsp soy; 1 tsp miso; 1 tsp sesame oil; 1 tsp grated ginger; 1/2 tsp minced garlic; 1/2 tsp onion powder; 2-3 tbs potato starch (depending on how moist your puree is). Method: Mix above ingredients to make dumpling filling. Make dumplings using your dumpling skin of choice, and steam or fry to enjoy.

COMING SOON

Ingredients: 1 sheet (vegan) frozen puff pastry; 1 cup soy (or other plant based) milk; 2 tbs coconut cream/milk; 1 tbs custard powder; 1 tbs caster sugar; 1 tsp agar powder; 1/2 tsp turmeric powder; 1 pinch kala namak (black salt). Method: "Blind-bake" ready-made pastry into tart shells at 200 degrees celcius for 15-20 minutes until golden, then remove baking beads/beans and allow to cool. In the meantime, make a custard with the remaining ingredients (whisked on low heat for about 5-10 minutes). Allow custard to cool slightly and then fill tart shells. Refrigerate to set. The tarts can be rewarmed in the oven (around 80 degrees celcius - no higher or the custard will become runny again) for a crisp shell and a slightly gooey centre!

COMING SOON

Ingredients: 1 cup flour; 1/2 tsp instant yeast; 1/2 tsp baking powder; 1/4 tsp baking soda; 1 tbs sugar; pinch salt; 2/3 cup water or plant-based milk; 1 tbs ground flaxseed rested in 2.5 tbs water for 10 mins (or 3 tbs aquafaba). Method: Mix dry ingredients, then whisk in wet ingredients and let rest for 1 hour. Make large pancakes by pouring batter onto hot pan until bubbles form, then cover with lid for 2-3 minutes. Remove lid and allow to cook for another minute or so. Add fillings (I like dark roasted peanut butter, coconut sugar, sesame seeds and extra roasted peanuts) and fold over.