Ingredients

Method

• 300 g cake flour
• 1 T sugar
• 2 cups warm water
• 1 T instant yeast
• 1⁄2 t salt
• red salad onions, thinly sliced, to garnish
• mint, to garnish
• microgreens, to garnish
• For the chicken dumplings in harissa broth:
• 500 g chicken sausage
• 4 T coriander chopped
• 1 t salt
• 4 T harissa paste
• 4 cups chicken stock
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1 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.