Recipe from the Dole Kitchen Challenge. Ready in one hour, including rising time.
For the dough
3/4 cup lukewarm water
2 Tbsp sugar
1 1/2 tsp active dried yeast
2 Tbsp rice bran oil (or other neutral oil)
2 1/2 cups flour
2 tsp baking powder
For the filling
100g dark chocolate, finely chopped
100g milk chocolate, finely chopped
1/2 cup cream
2 ripe Dole bananas, sliced
- To make the dumpling dough, mix water, sugar and yeast, and leave to stand for 5 minutes. Add oil and mix gently.
- Place flour, baking and yeast mix in a food processor and blitz until the dough comes together into a ball. Transfer to a clean work surface and knead for a few minutes until the dough is smooth. Place in a lightly oiled bowl, cover and leave to rise until doubled in size (about half an hour).
- Now you can make your ganache filling. Place the chocolate and cream in a saucepan over low heat, stirring constantly. When the chocolate starts melting, remove from heat and whisk until all the chocolate has melted and the mix is smooth. Transfer the ganache to a small bowl, cover with plastic wrap and refrigerate.
- Roll dough into a log and cut into 12 equal pieces (about 50-60g each). Roll each piece into a rough circle, put a few slices of Dole banana in the centre of each dough disc, then spoon a dollop of ganache on top. Draw the edges together to make a triangle shape, sealed at the top.
- Bring a pot with a small amount of water to the boil. Place steamer baskets in the pot and steam the dumplings until fluffy - about 5 minutes (top up the water between batches so your pot doesn’t burn dry). Dust with cocoa powder and serve immediately.