Ingredients

• 1 pack lactose-free cheese salad cheese
• 300 g flour
• 150 ml lukewarm water
• 10 g yeast
• 3 tbsp sugar
• 1 tbsp sunflower oil
• 0.5 tsp salt
• 0.5 tsp baking powder
• 100 g leek in strips
• 100 g carrot in strips
• 50 g onion in strips
• 2 tbsp teriyaki sauce
• lime juice
• 1 tbsp sesame oil
• 1 pomegranate
• Salt, pepper

How it’s done

The popular lactose-free dish; steamed dough balls.

Dissolve the yeast in the water. Knead all the ingredients into a dough and leave to rest for about 30 minutes. Mould into balls weighing approx. 40 g each and allow to rest for a further 30 minutes. Use a glass to roll out the balls, then fold in the middle and cook for about eight minutes in a steam cooker.

Fry the leeks, onions and carrots in a little fat; add the sesame oil and teriyaki sauce. Add a little lime juice and season to taste. Cut the cheese into small cubes and add. Garnish with pomegranate seeds.