Serves 4


For spelt dumpling dough:
2 3/4 cups spelt flour
3/4 cup water
1/2 tsp salt
1 Tbsp olive oil

For dumpling filling:
1 generous handful of freshly picked nettles (or sub for baby spinach)
1 Tbsp ATT Whole Garden Stock

For Broth:
4 x Tbsp ATT Green Miso
Pea tendrils
Pea flowers

Cabbage leaves to line the bamboo steamer (or baking paper)


To make the dumpling dough, simply mix all ingredients in a food processor until the dough comes together. Let rest while you prepare the filling.
Bring a pot of water to a boil and blanch nettles on their stems for 1 minute. Drain in a colander and leave to cool while you roll out dumpling wrappers.
The easiest option for the dough is to use a pasta machine, working the dough to setting 5, or as thick as you would for fresh ravioli. If you don’t have a pasta machine, this can absolutely be done by hand, it will just take a bit longer.

Once the dough is rolled out, cut with a 6-8cm cookie cutter, or glass, into 12-16 uniform circles.
If the nettles are cool, roughly chop them and mix through the Whole Garden Stock to make the filling.

Place a heaped teaspoon of filling mixture in the centre of each round of dough and pull up the sides of each wrapper to seal the dumplings. Use your fingers to really press the dough together, using a folding method on one side of each dumpling to ‘pleat’ the dough and create the classic half moon shaped dumpling. It might be best to watch this method a few times first, but trust us you’ll get the hang of it in no time.

Bring a pot of water to boil and line the bamboo steamer with the fresh cabbage leaves. Make air hole in the leaves with a chop stick. Place the dumplings into the steamer, making sure they don’t touch each other, to prevent sticking. You may need to do 2 batches to cook all the dumplings. Steam for 12 minutes.
While the dumplings are steaming, prepare the miso broth by placing 1 tablespoon of ATT Green Miso in the base of each bowl and mixing with 3/4 cup of boiling water.
Place 3-4 steamed dumplings in each bowl of hot miso broth and top with pea tendrils and flowers.