Carrot dumplings & chilli oil

Method

1. 01

   Peel and cut the carrots, then cook until completely soft. Drain and dry thoroughly, then blend until smooth. Weigh out 300 g of purée. If the purée is watery, cook it for a few minutes, stirring, until the excess moisture evaporates. Cool completely.

2. 02

   Add the salt, flour and 100 g potato starch to the cold purée. Mix and knead briefly. If very sticky, add the remaining starch one tablespoon at a time. The dough should be soft and pliable; too much starch will make the dumplings hard or rubbery.

3. 03

   Test a small ball in gently simmering water. If it holds its shape, continue. If it falls apart, add 1-2 tbsp potato starch and test again.

4. 04

   Divide the dough into about 20 pieces and roll into balls. Dust the rim of the neck of a clean, dry bottle with potato starch. Press it halfway into each ball, twist gently and remove it to create a mushroom shape.

5. 05

   Cook in two batches in lightly salted, gently simmering water. Once the dumplings float, cook for another 2-3 minutes. Remove with a slotted spoon and drain well. If desired, briefly transfer them to cold water, then drain again.

6. 06

   Place the spring onions or chives, garlic, ginger, chilli flakes and sesame seeds in a large heatproof bowl.

7. 07

   Heat the neutral oil to about 170-180°C. It should shimmer but not smoke. Carefully and gradually pour it over the ingredients in the bowl. Wait 30 seconds, then stir.

8. 08

   Add the soy sauce, rice vinegar, sugar, honey or maple syrup, and sesame oil. Mix well and adjust to taste. Add the warm, well-drained dumplings and gently toss until evenly coated.

9. 09

   Serve immediately with chives, sesame seeds or chilli crisp.