Vanuatuan-style Coconut and Vegetable Dumplings

Ingredients

While the original Thai Thung thong is typically made with a meat-based filling, this Vanuatuan adaptation replaces the meat with a vegetable medley. Additionally, the dumpling wrapper in the original recipe is usually made with regular flour, whereas this Vanuatuan version incorporates coconut milk into the wrapper mixture, adding a tropical twist to the dish. We alse have the original recipe for Thung thong, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (150g) carrots, finely chopped 1 cup (150g) carrots, finely chopped
• 1 cup (100g) cabbage, finely chopped 1 cup (100g) cabbage, finely chopped
• 1/2 cup (75g) bell peppers, finely chopped 1/2 cup (75g) bell peppers, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) fish sauce (optional for vegetarian version) 1 tablespoon (15ml) fish sauce (optional for vegetarian version)
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
• 1 teaspoon (5g) garlic, minced 1 teaspoon (5g) garlic, minced
• 1/2 teaspoon (2.5g) chili flakes (adjust to taste) 1/2 teaspoon (2.5g) chili flakes (adjust to taste)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 9g)
• Carbohydrates: 45g (Sugars: 4g)
• Protein: 7g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the coconut milk and all-purpose flour to make the dumpling wrapper dough. Knead until the dough is smooth and elastic. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the carrots, cabbage, bell peppers, cilantro, soy sauce, fish sauce (if using), lime juice, vegetable oil, ginger, garlic, chili flakes, and salt. Ensure the filling is well combined.
3. 3.
   Divide the dumpling wrapper dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the vegetable filling in the center of each wrapper. Fold the wrapper in half and seal the edges by pleating or pressing firmly.
5. 5.
   Steam the dumplings in a steamer basket for 10-12 minutes, or until the wrappers are cooked through and the filling is tender.
6. 6.
   Serve the Vanuatuan-style coconut and vegetable dumplings hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier texture.
• Cabbage — Ensure the cabbage is finely chopped to ensure even distribution within the filling.
• Lime juice — Adjust the amount of lime juice according to your taste preference for acidity.
• Chili flakes — Adjust the amount of chili flakes based on your desired level of spiciness.
• Dumpling wrapper dough — If the dough is too sticky, dust it with a little flour while kneading.

Tips & Tricks

• To save time, you can prepare the dumpling filling in advance and refrigerate it until ready to use.
• Experiment with different vegetable combinations for the filling, such as adding mushrooms or water chestnuts for added texture.
• Serve the dumplings with a dipping sauce made from soy sauce, lime juice, and a touch of honey for a tangy and sweet flavor.
• If you prefer a crispier texture, you can pan-fry the dumplings after steaming to achieve a golden crust.
• Leftover dumplings can be refrigerated and reheated by steaming or pan-frying.

Serving advice

Serve the Vanuatuan-style coconut and vegetable dumplings as a main course or as an appetizer. They pair well with a side of steamed rice or a fresh salad.

Presentation advice

Arrange the steamed dumplings on a platter, garnished with fresh cilantro leaves for a vibrant and appetizing presentation. Serve them with the dipping sauce on the side.