Want hot, delicious food that’s easy and fun? Look no further than this homemade recipe!
This delicious treat is perfect for foodies and home cooks alike and is sure to become a family favorite.
Grab a notebook and delve into the art of waste disposal.
INGREDIENTS:
2 tsp. Baking powder
1 tablespoon. Cornmeal
½ cup whole milk
1 tbsp. Pure sugar
2 cups Chopped Onion
½ cup Flour
Salt and pepper to taste
Oil for frying
INSTRUCTIONS:
Mix the dough: Start by combining everything. Mix ingredients except oil in a large mixing bowl. Mix until you get a smooth dough.
Heat the oil: Heat the oil (about ½ to 1 inch) in a deep skillet over medium heat.
Fry the oil: When the oil reaches 175 degrees Fahrenheit, carefully pour the oil into the oil and spread it gently to cook.
Cutting: Fry the mushrooms until they turn golden on one side, then turn them so that the other side turns blue.
Drain: Remove the mushrooms and let them drain on a rack lined with kitchen paper to remove excess oil.
Serving tip:
Serve this golden buttercream sizzling hot, with a dollop of cream or a sauce of your choice for extra flavour.
Result:
There you have it: a delicious drip recipe that’s easy to make and easy to enjoy.
Whether you’re planning a date or just treating yourself, this oil is a surefire way to satisfy your cravings.
Certainly! Making homemade dumplings is both fun and rewarding. Here’s a basic recipe along with some variations and tips.
Basic Dumpling Recipe
Ingredients:
For the Filling:
1/2 lb ground pork (or chicken, beef, or tofu for a vegetarian option)
1 cup finely chopped cabbage
1/4 cup finely chopped green onions
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
Salt and pepper to taste
For the Dough:
2 cups all-purpose flour
1 cup boiling water
1/4 teaspoon salt
Instructions:
Prepare the Dough:
In a bowl, mix flour and salt. Gradually add boiling water, stirring until a rough dough forms.
Let the dough cool slightly, then knead until smooth (about 5 minutes). Cover with a damp cloth and let rest for 30 minutes.
Prepare the Filling:
In a bowl, combine all filling ingredients and mix well.
Assemble the Dumplings:
Divide the dough into small balls (about 1 inch in diameter) and roll each ball into a thin circle (about 3 inches in diameter).
Place a spoonful of filling in the center of each circle.
Fold the dough over the filling to create a half-moon shape, pinching the edges together to seal. You can pleat the edges for a more decorative look.
- Cook the Dumplings:
Boiling: Bring a pot of water to a boil. Add dumplings and cook until they float and are cooked through, about 5-7 minutes.
Steaming: Place dumplings in a steamer lined with parchment paper. Steam over boiling water for about 15 minutes.
Pan-frying: Heat a small amount of oil in a skillet over medium heat. Add dumplings and cook until the bottoms are golden brown. Add a splash of water, cover, and steam for 5 minutes until cooked through.
Variations:
- Vegetarian Dumplings:
Use finely chopped mushrooms, tofu, or a mix of vegetables like carrots, mushrooms, and bell peppers.
Asian-Inspired:
Add a dash of hoisin sauce or oyster sauce to the filling.
Incorporate minced water chestnuts for extra crunch.
Spicy Dumplings:
Mix in a bit of chili paste or crushed red pepper flakes with the filling.
Sweet Dumplings:
For a sweet variation, fill with a mixture of sweetened red bean paste or chopped fruit like apples and cinnamon.
Tips:
Dough Consistency: Ensure your dough is soft but not sticky. If it’s too sticky, add a little more flour. If too dry, add a small amount of water.
Sealing: Make sure the edges are sealed tightly to prevent filling from leaking out during cooking.
Prepping Ahead: Dumplings can be made in advance and frozen. Arrange them on a baking sheet to freeze individually, then transfer to a bag for long-term storage
.Cooking in Batches: When pan-frying or steaming, don’t overcrowd the pan or steamer. Cook in batches to ensure even cooking and prevent sticking.
Dipping Sauce: Serve with a dipping sauce made of soy sauce, rice vinegar, a bit of sesame oil, and a sprinkle of chopped scallions or chili flakes.
Feel free to experiment with different fillings and cooking methods to find your favorite combination!
Storing homemade dumplings properly can keep them fresh and delicious. Here’s how you can do it:
1. Before Cooking:
- Freezing Uncooked Dumplings:
Arrange uncooked dumplings on a baking sheet lined with parchment paper, making sure they don’t touch each other.
Freeze until solid (about 1-2 hours), then transfer to a freezer-safe bag or container. This prevents them from sticking together.
Label with the date and use within 2-3 months for the best quality.
2. After Cooking:
- Refrigerating Cooked Dumplings:
Allow cooked dumplings to cool completely.
Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezing Cooked Dumplings:
Let the cooked dumplings cool completely.
Arrange them in a single layer on a baking sheet and freeze until solid.
Transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
Label with the date and use within 2-3 months.
3. Reheating:
From Frozen:
Boiling: Boil frozen dumplings until they float and are heated through, about 7-10 minutes.
Steaming: Steam frozen dumplings for about 15-20 minutes.
Pan-Frying: Pan-fry from frozen, then add a splash of water, cover, and steam until heated through.
From Refrigerated:
Microwave: Heat on a microwave-safe plate, covered, for 1-2 minutes, or until hot.
Pan-Frying: Reheat in a skillet over medium heat until warmed through and crispy.
Steaming: Steam for 5-7 minutes until heated through.
Proper storage and reheating will ensure that your dumplings retain their flavor and texture.
The nutritional information for homemade dumplings can vary based on the ingredients and cooking methods used. Below is a general estimate for a basic pork dumpling recipe. Please note that this is an approximation and can vary based on specific recipes and portion sizes.
Basic Pork Dumpling (Per Dumpling):
- Calories: ~60-80 kcal
- Protein: ~3-4 g
- Carbohydrates: ~8-10 g
- Fat: ~2-3 g
- Fiber: ~1 g
- Sodium: ~150-200 mg
Breakdown:
- Filling (Pork and Vegetables):
- Calories: ~30-40 kcal
- Protein: ~2-3 g
- Carbohydrates: ~3-4 g
- Fat: ~1-2 g
- Sodium: ~100-150 mg
- Dough (Per Wrapper):
- Calories: ~30-40 kcal
- Carbohydrates: ~5-6 g
- Fat: ~1 g
- Sodium: ~50-60 mg
Tips for Adjusting Nutritional Information:
Filling: Substitute ground pork with leaner meats like chicken or turkey, or use tofu and extra vegetables for a lower-fat and higher-fiber option.
Dough:Use whole-wheat flour instead of all-purpose flour for added fiber and nutrients.
Cooking Methods: Steaming or boiling dumplings will add fewer calories compared to pan-frying.
For more precise nutritional information, especially if you have dietary restrictions or health goals, consider using a nutrition calculator with your specific ingredients and quantities.