Buckwheat Dumplings

Prep: 0 hr 0 min

Cook: 0 hr 0 min

Servings: 10 dumplings

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These dumplings are made with our Organic Buckwheat Pancake Mix and take just minutes.

Ingredients

1 bottle of Kialla Buckwheat Pancake Mix

½ cup coconut water (from the bottom of the coconut cream can) topped up with ½ cup of milk or water if very thick. 250 ml / 1 cup in total

8 Tablespoons desiccated coconut (For Filling)

8 Tablespoons palm sugar (or coconut sugar) (For Filling)

8 teaspoons coconut cream (For FIlling)

¼ cup brown sugar-(the brown colour makes the best sauce colour wise) (For Sauce)

2 tablespoons water (For Sauce)

½ cup thick coconut cream (For Sauce)

Put the brown sugar and water into a small pot and simmer till melted and combined without reducing too much. (about 1 minute) Add the coconut cream and simmer several minutes till just starting to reduce and bubble. Reduce a little more for a very thick sauce. This will make about a ½ cup ( I like to double- but that’s just me). Set aside in a jug.
Now you are ready to cook. Put the steamer on and have everything ready for when you dumplings are done.
Pour the buckwheat pancake mix into a bowl and add the coconut milk/water mixture. ¾ first then the rest when the first lot is absorbed.
Mix with your hands till just combined forming a sticky dough, that stays together when pushed into a ball. Set aside. Clean hands and lay down a piece of greaseproof paper or a work surface.
Make the dough into 6-8 balls, then flatten each one into a rough circle. Fill with a spoon of coconut mixture. Then with damp hands fold the mixture over itself and join together forming a ball with the filling inside. Pop into a cupcake wrapper. When they are all done put 3-4 into a steamer and steam for 8-10 minutes no more. Take off the steamer and remove the wrappers
Serve them hot with the caramel sauce and extra coconut cream

Find more recipes by Tania at her blog My Kitchen Stories.

You will need a steamer and lid (any kind), cupcake papers, and a saucepan.

NB. This recipe uses a can of coconut cream. It is spread through the entire recipe in the dough, filling and sauce.
1 can = 400 ml coconut cream

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