DUMPLINGS
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g
YAN'S SWEET RICE DUMPLINGS
Glutinous or "sweet rice" has a texture unlike other rices. When ground into a flour and mixed with water, it makes an elastic dough that can be used to wrap other foods for frying, poaching, or steaming. Here it surrounds a nugget of sweetened peanut butter and the dumplings are served in a peanut based sauce. Recipe is from a Martin Yan cookbook. Sounds delicious, doesn't it?
Provided by Pot Scrubber
Categories Dessert
Time 40m
Yield 24 dumplings
Number Of Ingredients 9
Steps:
- Combine filling in a bowl. Mix well and set aside.
- Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
- Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
- On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
- Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
- To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
- Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
- Cooking:.
- In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
- Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
- Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.
Nutrition Facts : Calories 96.8, Fat 4.6, SaturatedFat 0.8, Sodium 40.4, Carbohydrate 12.1, Fiber 0.9, Sugar 2.9, Protein 2.6
JAPANESE SWEET RICE DUMPLINGS
Make and share this Japanese Sweet Rice Dumplings recipe from Food.com.
Provided by Tonkcats
Categories Brown Rice
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- (The Japanese call these rice dumplings obagies) Bring water to boil in a 2-quart saucepan.
- Add rice and salt, cover and reduce heat to medium.
- Cook for one hour.
- (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes.
- Preheat oven to 350 degrees F.
- Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill.
- (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon.
- Place walnuts on a baking sheet and roast in oven and let cool.
- Coarsely grind or finely chop walnuts.
- Measure rice into 2 1/2 tablespoon portio ns.
- Moisten hands and shape dumplings.
- Roll each dumpling in walnuts to coat. Serve immediately.
Nutrition Facts : Calories 363.3, Fat 22.1, SaturatedFat 2.2, Sodium 71.1, Carbohydrate 38, Fiber 3.8, Sugar 8.3, Protein 7.8
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- Prepare the leaves to wrap the rice dumplings. There are two types of leaves commonly used to wrap zongzi. It can be either reed leaves or bamboo leaves.
- Prepare the filling- a symphony of traditional Asian flavor. The following is a list of common ingredients I use to prepare Cantonese zongzi. You can omit certain ingredients if you wish to, or increase the amount of those you like.
- How to wrap zongzi. Now it comes to the most challenging and exciting part- wrapping the zongzi. Follow these steps, and watch the video demonstration embedded in this post.
- How to tie the zongzi. You may try to get the special twine to wrap zongzi from the Asian grocery shop. You can use any kitchen twine, like those trusting the turkey if it is not available.
- How to cook the zongzi. Cooking zongzi is simple but lengthy. You can schedule it when you are at home, in which you can do another thing while cooking.
- How to reheat zongzi. Frozen zongzi can be kept up to a few months. When you want to eat later, take them out from the freezer and defrost at room temperature for a few hours.
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