Steamed Sweet Dumplings

On high heat in a deep-sided saucepan, bring water to a boil. Add oil and salt. Reduce flame to medium-low, add flour by 1/2-cupfuls, stirring vigorously all the while. Add enough flour until mixture pulls into a slightly translucent dough, not too sticky, with a kind of elastic consistency. You may not need all the flour, so judge accordingly.

Remove from heat. Let cool completely while you prepare the filling. Mix together coconut, sugar and cardamom. If using jaggery, use your hands to gently rub through with the coconut and to combine.

When filling is done, pinch off pieces from the dough. Form flattened circles from the dough using your hands, about 2 inches in diameter. Place about a teaspoon of the filling in the center of the circle. Bring all sides of dough together over filling, pinching together the opening over the top of filling. Roll the dumpling into a ball carefully so as not to break the cover. Cover and pinch dough over any exposed filling.

On medium heat using a steaming apparatus of your choice, bring water 1/4 of the way up the steamer pot to a simmer. Spray the steamer’s surface with a nonstick vegetable spray to prevent sticking. Place as many dumplings as will fit onto the surface without touching each other. Cover and steam for 8-10 minutes over medium heat with the water at a light simmer. Remove the dumplings. Repeat until all are cooked.