• 160g plain flour (plus a little extra for dusting the work surface)
• 1 tbsp milk powder
• 1½ tbsp sugar
• 1 tbsp oil
• 1 scant tsp fast-action yeast
• 1 tsp baking powder
• salt, pinch of
• 90ml warm water
• 140g leftover roast meat, finely chopped
• 1 spring onion
• ½ carrot
• 1 tbsp tomato paste
• 1 tbsp soya sauce
• ½ tsp white or black pepper
• 2 tbsp vegetable oil
• 500ml good quality meat stock (the same flavour as the leftover meat you use)
• 500g tenderstem broccoli
• 1 tbsp sesame seed oil, butter or extra virgin olive oil
- Measure out all the dry ingredients and make a well in the centre. Add the wet ingredients.
- Use a spoon to bring the ingredients together before turning out and kneading into a smooth dough.
- Place in a bowl greased with vegetable oil and cover. Leave to rise for 45 minutes, or until nearly doubled in size.
- Make the filling by cubing the leftover roast meat, cubing the carrots into tiny cubes and thinly slicing the spring onions.
- Mix in the tomato paste, soy sauce and other seasoning.
- Dust the work surface and your hands with flour. Divide the dough into two.
- Take the first part and roll into a fat sausage.
- Cut it into four equal parts. Roll each part into a ball.
- Using the palm of your hand, flatten one ball into a circle and take a heaped tablespoon in the middle.
- Stretch the dough over and squeeze the top together so that it’s sealed. Dip the bottom of the dumpling in flour (to stop it sticking) before placing on a tray.
- Repeat with all of them.
- Leave to rise for 30 minutes, seam-side down.
- Heat the oil in a large non-stick pan.
- Fry the dumplings seam-side down. If you have only a small frying pan, then you will need to do it in two batches and therefore need an additional two tablespoons of vegetable oil and 500ml/16.9fl oz stock.
- When the dumplings have developed a golden crust on the bottom (a couple of minutes), add the stock and cover.
- Cook for 30 minutes, or until you hear a sizzling noise – once it begins to sizzle, it means the stock has evaporated.
- Ten minutes before the buns are done, steam the broccoli.
- Cook for another minute to crisp up the base before serving immediately with a squeeze of spicy chilli sauce and steamed tenderstem broccoli (tossed in a little sesame seed oil, butter or extra virgin olive oil and sprinkled with a little salt).