20% off selected homecook and professional courses this July & August

Use code SUMMER22 at checkout. Click here for more details.

Leiths Advent - DEC 1 - Olia Hercules' Warming Dumpling Recipe

/ Categories Alumni, Recipes, Advent Calendar / Author:

Leiths Advent - DEC 1 - Olia Hercules' Warming Dumpling Recipe

Photo by Jo Yee @candidsbyjo

On the first day of Advent, Olia Hercules sent us her winter warming rose dumpling recipe, otherwise known as 'hanym gul.' They're almost too beautiful to eat, but the temptation's too strong to resist!


Dumpling Dough (Makes 8 rose dumplings)

1 small egg, lightly beaten

20ml water

140g ‘00’ flour, plus extra for dusting

Semolina, polenta or extra flour for dusting trays

Hanym gül (Rose dumpling filled with pumpkin, caramelised onion and barberries)

100g pumpkin, peeled and finely diced

1 tbsp good, mild cooking oil

100g onions, peeled and diced

1 handful of barberries

Cumin and coriander seeds, lightly toasted and ground (to taste) 25g butter, cut into 2g pieces Sea salt and pepper

To Serve

100ml yogurt

1 fat garlic clove, peeled and crushed

A sprinkling of sumac (optional)

Some good chilli sauce


Dumpling Dough

In a bowl, whisk the egg with the water, then gradually mix in the flour to make a rough dough. Turn out onto a well-floured surface, leaving any dry flakes of dough behind in the bowl, then knead until the dough stops sticking to your hands and is firm and elastic. Wrap in cling film and leave to rest for at least 15 minutes – this will relax the gluten and make it easier to roll it out.

Prepare some flat trays sprinkled with semolina and some clean tea towels to keep your dumplings covered. This will prevent them from drying out while you work.


Preheat the oven to 180C fan. Place your diced pumpkin on a baking tray, drizzle with a little oil, season and roast for 10 minutes. The pumpkin dice should soften its edges, but still retain its shape.

Heat the oil in the pan, then add the onions and season them well with salt and pepper. When they become translucent, add the barberries and the spices. I put some wet baking parchment on top to help them steam and caramelise. Do add splashes of water or vegetables stock if the pan starts looking a bit dry, this will also help the barberries to rehydrate. The onions should become golden and soft and barberries will swell up nicely.

Mix the onions with the pumpkin and let the filling cool down completely.

To make the flamboyant flower roll called hanym gül take a 25g piece of dough and roll it out into a 15x5cm strip. Put a thin-ish strip of the filling in the middle, and along the length of each strip of the dough and dot 6 small pieces of butter all along. Then flip one of the longer edges over the filling and pat it down gently to flatten the filling underneath. Now, starting from the shortest end closest to you, roll upwards (not too tightly!) into a rose shape. Seal the edges at the end, so it doesn’t come undone.

Steam the dumplings for 30-40 minutes. Serve drizzled with melted or brown butter, garlic yogurt and a spiky chilli sauce.


Loading course information...