4
Medium
1 hour
1 1⁄2 hours1 Mix the flour, sugar, water, yeast and salt to form a very loose dough. Knead the dough for 10 minutes by gripping it and slapping it against the side of the mixing bowl. Place the dough into a clean, greased plastic shopping bag and knot closed. Place in a warm area for about 1 hour, or until doubled in size.
2 Place a steamer over a saucepan of simmering water. Place the bag containing the dough inside the steamer and steam for 1 hour, or until a skewer inserted comes out clean.
3 To make the chicken dumplings and harissa broth, remove the sausage meat from the casings and place in a mixing bowl. Add the coriander and salt and mix through. Divide the mixture into balls. Place a steamer over a saucepan of simmering water and steam the dumplings for 5–7 minutes, or until firm and cooked through. Place the harissa paste and chicken stock in a saucepan over a medium heat and bring to a simmer. Season to taste. Add the cooked dumplings and garnish with the onions, mint and microgreens.
4 Serve with the bread.
