Ingredients
- 200g tempeh
- 2 tablespoons miso
- 2 tablespoons sesame oil
- 2 tablespoons mirin
- 50ml boiling water
- 80g edible magnolia flowers
Instructions
- Cube the tempeh and put in a food processor. Pulse until it looks minced. Transfer to a bowl.
- 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.
- Put a lid on the tempeh mixture and leave to marinate for at least 60 minutes. I let mine sit for 3 hours.
- Once the tempeh has marinated. Slice the magnolia flowers and buds and gently mix into the tempeh.
- 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.
- Place in a bamboo steamer for 20 minutes.
- Serve with a dipping sauce of your choice.
Serves: 4
Looks lovely Robin
Can you freeze magnolia flowers do you know?
I guess you could freeze the dumplings.. we could have some in June ?
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 ?
I think they would to moosh Lisa.
What is Tempe and where can I buy it
Millie: You can read all about tempeh here. And will find it in health shops and Asian stores.