Lai Lai Hunan Dumplings Recipes

HUNAN DUMPLINGS WITH PEANUT BUTTER SAUCE

Steps:

• Combine the pork with the soya sauce,salt,pepper and sesame oil.
• Put about a tsp of filling in the center of each wonton skin and enclose the filling to make a ball shape or a triangle,sealing with a little water.
• Bring a large pot of water to a boil.
• Put the dumplings,in batches into the water until they rise to the surface.
• Remove with a slotted spoon.
• Mix hot water with the peanut butter until well combined and then add the soya sauce,rice vinegar,oil,garlic and chilies.
• Serve on top of the dumplings.

BUTTERSCOTCH DUMPLINGS

Steps:

• preheat oven to 180°C.
• lightly grease a shallow 2l ovenproof dish.
• sift flour into a large bowl, rub in butter until mixture resembles breadcrumbs.
• add water and golden syrup and mix to a soft sticky dough.
• divide into about 10 equal portions and shape into round dumplings, place in dish.
• make the butterscotch sauce by combining all ingrediants in a saucepan
• stir over a low heat until sugar has dissolved.
• bring to the boil then remove from heat.
• pour sauce over the dumplings and bake 20 mins.
• turn dumplings and spoon over sauce and bake a further 10 mins.
• serve immediately with icecream.

BUTTER DUMPLINGS

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt.
• Cut in the cold butter with a pastry blender till mixture resembles coarse oatmeal.
• Add the egg, milk and parsley.
• Blend lightly, don't overmix.
• Drop by approximately 6 tblsful on top of the simmering liquid.
• Cover tightly and cook over medium-low heat for 20 minutes.do not lift the cover during the cooking process.
• Serve in bowls, topped with butter.

DUMPLINGS

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.

PLUM BUTTER DUMPLINGS (POWIDTASCHERLN)

Steps:

• In a sauce pan cook potatoes with skin on until fork tender.
• When cool enough to touch peel the potato.
• Rice or finely grate into a bowl.
• Add the flour, egg plus one yolk and a pinch of salt.
• Knead into a dough.
• Working on a WELL floured work surface roll the dough out fairly thin (the dough does get a bit sticky when rolling so make sure you have enough flour underneath, you can always shake off any access).
• Use a 3-inch round cookie cutter and cut circles.
• In the middle of each circle place a 1/2 teaspoon of plum butter (not too much because is may leak out the sides).
• In a small bowl beat the egg white to make an egg wash.
• Brush a little of the egg was around the edge of each dumpling.
• Fold each dumpling in half, and press edges together with fingers to make sure it is sealed (I always keep a small bowl of flour beside me when pinching to dip my fingers when it gets too sticky).
• In a large pot of boiling water add 10 - 12 dumplings at a time and cook for about 5 minutes.
• Remove dumplings with a slotted spoon into bowl of ice water (just to shock them it prevents sticking) then to a colander or somewhere where all the water can drip off.
• In a pan melt butter and oil add the dumpling a few at a time to ever so slightly brown.
• Pockets can be sprinkled with cinnamon and sugar or icing sugar.
• I mix sugar and cinnamon and sprinkle it on with my fingers then pour a little whipping cream (about 1 tbsp for 4).