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1/2 cup raw basmati rice
large dollop (a few tbsp or more) of honey
equal or larger dollop of spicy mango chutney
1 large handful raisins
20+ dates and/or apricots, dried
1+ tsp ginger
1/3 cup water

Cook the rice until it's almost (but not quite) done. Add enough
chutney and honey to thoroughly coat the rice and form a sauce;
add the water and reduce, stirring constantly, until the sauce
attains the consistency of syrup. Cool until fairly firm, then
mix in raisins and ginger.

Note: I used "hot" chutney instead of the standard stuff; it makes
the flavor more interesting and possibly suitable for an appetizer.
A lot of the hot flavor evaporates when the mixture is reduced, so
if you want truly hot dumplings, you'll need to add some chile
extract just before cooling.

2 cups flour
1 cup water

In a bowl, combine flour and water, mixing to form a ball. Remove
to floured board and knead with your palm for about 3 minutes.
Shape into a ball, cover with a damp towel, and let stand for about
3 minutes.

To shape and assemble, knead dough for about 3 minutes. Roll into
a cylinder about 1 inch in diameter. Cut off the ends, then cut
into about 24 pieces, each about 3/4 inch wide.

With the cut side up, press the dough down with your palm to flatten.
Use a rolling pin (or your hand, as I did) to make pancakes about
2.5 - 3 inches in diameter. They should be quite thin to allow
complete cooking but thick enough to pick up without breaking.

Place a date or apricot in the center of each pancake and top it
with 1 tbsp of filling. Fold over to make a half-circle and pinch
together the edges firmly.

Steam for about 5-7 minutes on top and bottom, or however you would
normally steam dumplings; serve hot. Makes about 20-24.

You can freeze the unused dough, but be careful - it sticks to

I imagine these dumplings would be much more impressive if made by
someone who was competent to fold them :-); however, this doesn't
affect the taste. Note that I use no fat, salt, or additional


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