Oriental poached dumpling in coconut broth

It's fast, it's fabulous and it's fusion - check out this wonderful concoction of coconut broth and dumplings from Alan Coxon...
By Alan Coxon
Oriental poached dumpling in coconut broth
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes plus 20 minutes to cook the potatoes
  • Prep Time: 25 minutes
  • Effort: easy


For the dumplings

  • 225 g potatoes, cooked
  • 35 g semolina
  • 60 g butter, melted
  • 1 pinches salt
  • 1 egg yolks, free range
  • 50 g self-raising flour
  • 25 g fresh white breadcrumbs
  • 1 pinches ground cinnamon
  • 30 g desiccated coconut

For the broth

  • 400 ml coconut milk
  • 50 ml cream
  • 0.5 tsp grated nutmeg
  • 85 g caster sugar
  • 1 pieces ground allspice
  • 50 ml water
  • 1 handfuls toasted coconut flakes, to garnish


1. In a large bowl, mash the cooked potatoes, add the remaining dumpling ingredients and mix thoroughly, by hand, to form a smooth dough. Wrap in clingfilm and refrigerate for 30 minutes.

2. Prepare the coconut broth by placing all the broth ingredients into a large saucepan. Heat gently, stirring continuously, until the sugar has dissolved. Bring the broth to a simmer.

3. Remove the dumpling mix from the refrigerator and roll into a thin sausage shape, on a lightly floured surface.

4. Pinch a small amount of the dough from the cylinder and roll into balls, using lightly flour-dusted hands. Gently drop the dumplings into the coconut broth and simmer for 12-13 minutes. The dumplings are ready when they float to the surface.

5. Serve the broth and dumplings in warmed bowls, garnished with toasted coconut curls.

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