For the dumplings:

Mix together all the ingredients for the dumplings. You can use cabbage, carrots, potatoes, cauliflower, green beans and peas.

Form little balls with your hands.

Steam or boil them for 3 to 5 minutes, until cooked. The dumplings should be firm and become white in colour. It is better for them to be undercooked then overcooked as they will cook again in the sauce. Also the vegetables need to be cooked yet retain their crunch.

For the sauce:

Heat the oil in a wok over a high flame. Add the chopped spring onions, garlic and the rest of vegetables and cook on high heat for 1 minute.

Season with soy sauce and pepper. Soy sauce is salty, so do not add sauce until you have tasted it.

Add the tamarind paste and a little water. This will give it a good consistency.

Mix well for a minute or so. Add the cooked vegetable dumplings and toss them for a minute in the sauce so they absorb the flavours.

Sprinkle with sesame seeds and serve. If you want to add some colour to the dish, garnish with chopped spring onions.