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Place a generous teaspoonful of the filling in the centre and enclose the filling. It should be loose but not watery and should be quite hot, gingery and slightly salty. Taste and adjust seasoning. By clicking "Accept", you agree to our use of cookies and similar technologies. Add the tomatoes and salt and cook, stirring frequently, until the moisture has evaporated and the tomatoes are soft and saucy. Place steamer pan on a high heat with cm of water in the base and bring to the boil. Find out more about cookies by reading our updated Cookies Policy , which contains further information about the cookies and other technologies we use and information about how to disable them.

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