Post was supposed to be yesterday and about something else. But I was making dumplings half a day and I want to brag about it.
First, a friend of FB enthusiastically recommended wonton dough. She was so enthusiastic, that I decided to make steamed dumplings. And I really, really do not like to make dumplings.
Secondly, when I returned from the store and started to prepare everything, it turned out that I do not have red lentils. Only the green, which is not mushy enough. But I do have the blender. And, as I will be blend lentlis, I added remains of button mushrooms to the pot.
It turned out brilliantly. Heavily spiced, aromatic stuffing and delicate dough. Served with the nice asian sauces, chili and coriander.
Dumplings are steamed, therefore (not counting making dumplings) dinner was ready almost instantly. The quantity came out 60 dumplings, the dough was a little more, but I used all the stuffing.
Bon Appetit 🙂
33 dag of wheat flour
120 ml of hot water
60 ml of water (room temperature)
1 teaspoon salt
1 teaspoon ground ginger (optional)
1 tablespoon liquid coconut oil
1 cup green lentils
20 dag of mushrooms
1 tsp red curry paste
1 teaspoon curry seasoning:
- 2 tablespoons cumin
- 2 tablespoons coriander
- 2 tsp turmeric powder
- 1 teaspoon chili
- 0.5 teaspoons mustard seeds
- 0.5 teaspoon ground ginger
1 teaspoon ground white pepper
1 tablespoon of coconut oil
1.5 cups of water
- Sift the flour into a bowl. Add salt and ginger, stir.
- Pour hot water and mix with a wooden spoon.
- Pour cold water, stir.
- Knead the dough for approx. 4 – 5 minutes.
- When the dough is too dry, add a little water. When it is too wet, add more flour.
- Add the oil and knead the dough for aminute or two, as all the fat will be absorbed.
- Dough wrap in cling film and leave in the fridge for 30 minutes.
- Preheat the oil in a saucepan and add washed and mushrooms sliced into quarters.
- After approx. 1 – 2 minutes, add curry paste and the rest of the spices.
- Cook for another 2 – 3 minutes.
- Add lentils and pour the water.
- Stir, and then, under cover, cook for approx. 15 – 20 minutes.
- Leave it to cool, and, when cooled down, blend.
- Divide the dough into several parts (max. 8), and then rool very thin.
- Cut circles, put the stuffing and make dumplings.
- When ready cover with a damp cloth.
- Steam for approx. 8 minutes.
Bon Appetit 🙂