Dumplings

Dumplings

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These versatile dumplings can be used for savoury dumplings in soups or try them for dessert with a drizzle of golden syrup over the top. See notes for variations.

The ingredient of Dumplings

  1. 190g (1 1/4 cups) self-raising flour
  2. 60g butter, chilled, cubed
  3. 125ml (1/2 cup) milk
  4. 500ml (2 cups) cooking liquid such as Massel chicken style liquid stock (for savoury dishes) or water (for sweet)

The instruction how to make Dumplings

  1. Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
  2. Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
  3. Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon). Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
  4. Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean.
  5. Serve the dumplings in soups or casseroles, or for dessert drizzled with butterscotch sauce or golden syrup and cream.

Nutritions of Dumplings

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calories: https://schema.org
calories: NutritionInformation

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