Lamb stuffed dumplings

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INGREDIENTS

4 cups cake flour

20ml sugar

10ml yeast

10ml salt

500ml luke warm water

2 cups deboned, pulled lamb curry

Spray and bake

METHOD

1. Preheat oven to 180 degrees

2. In a bowl, sift together the dry ingredients (cake flour, sugar, salt and yeast)

3. Make a well in the middle of the bowl and gently pour in the water. Knead until the dough no longer sticks to your hands

4. Cover the dough with cling wrap and leave to rise (double in size)

5. Lightly grease the muffin trays with the spray

6. Use a tablespoon to ensure you get equal amounts of dough. Stretch the dough slightly. Place a teaspoon of pulled lamb in the centre of each individual piece of dough. Close it up and roll it into a ball. Fill up the muffin tray with the lamb stuffed dough.

7.  Place the muffin tray in a large roasting pan (one that can fit the muffin tray inside) and put boiling water. The water should be 1/3 way up the muffin tray to avoid water getting into it. Cover the roasting pan with foil.

8. Place in the oven for approximately 25-30 minutes.

9. Remove the roasting pan from the oven. Remove the foil and the muffin tray. Leave the dumpling to cool for apronximately 5-10 minutes before removing from the tray.