Magnolia Flower & Tempeh Dumplings

Ingredients

• 200g tempeh
• 2 tablespoons miso
• 2 tablespoons sesame oil
• 2 tablespoons mirin
• 50ml boiling water
• 80g edible magnolia flowers

Instructions

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