Magnolia Flower & Tempeh Dumplings

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  1. Cube the tempeh and put in a food processor. Pulse until it looks minced. Transfer to a bowl.
  2. In a jar (with a lid) combine the hot water, miso, sesame oil and mirin. Cap and shake vigorously until thoroughly mixed. Then pour over the tempeh and mix in well.
  3. Put a lid on the tempeh mixture and leave to marinate for at least 60 minutes. I let mine sit for 3 hours.
  4. Once the tempeh has marinated. Slice the magnolia flowers and buds and gently mix into the tempeh.
  5. Take a teaspoon of the mixture and put in the middle of your defrosted dumpling pastry sheets. Fold and pinch as you would a Cornish pasty.
  6. Place in a bamboo steamer for 20 minutes.
  7. Serve with a dipping sauce of your choice.

Serves: 4


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  1. So inspiring. I am from Indonesia and we eat tempe anytime we want either as a snack or main course. Since I moved to England, I cook tempe at least once a month but always in Indonesian styles. Now I know what to do with my magnolias. Thank you ?


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