Tuesday, January 17, 2012

My Recipe Box - Steamed Dumplings

I can't believe I haven't posted one of my favourite recipes from a cooking class I took a long time ago.
This is absolutely the best dipping sauce recipe ever!!
For the minced meat I always use ground pork. I don't usually put any wine in it, don't really see any need for it as it is moist enough.

Always buy the dumpling covers they are not worth the effort to make.

BUT  if you need gluten free dumpling wrappers I have included a recipe below.



Ingredients

5 ounces (1 cup) gluten free flour - I love gfJules flour
About 6 tablespoons just-boiled water 

Instructions

Put the flour in a regular size food processor. With the machine running, and feed tube removed, add the water in a steady stream. Let the machine keep going after all the water has been added, until small pebbly bits have formed. 
if the dough does not come together easily, add water by the teaspoon.
It should feel soft and stick together easily when pinched.
Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while adding the water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
Regardless of mixing method, transfer the dough and all bits to a work surface. Gather and knead into a ball. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for 5 to 10 minutes before using. Or, refrigerate overnight and return to room temperature before using.


Notes
For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough.
This makes a buff-colored dumpling wrapper. For a gold color, add ¼ plus 1/8 teaspoon of ground turmeric to the flour before adding the water. Or, instead of water, use the berry-colored liquid from steaming beets. Juices like carrot or a green juice may introduce particulates, but you can try them out and see!

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