Dumplings

These versatile dumplings can be used for savoury dumplings in soups or wish them for dessert in the manner of a drizzle of golden syrup beyond the top. See remarks for variations.

The ingredient of Dumplings

• 190g 1 1 4 cups self raising flour
• 60g butter chilled cubed
• 125ml 1 2 cup milk
• 500ml 2 cups cooking liquid such as massel chicken style liquid collection store for savoury dishes or water for sweet

The Instruction of dumplings

• place the flour in a medium bowl use your fingertips to massage in the butter until the fusion resembles fine breadcrumbs alternatively place the flour and butter in the bowl of a food processor and process until the fusion resembles fine breadcrumbs
• make a without difficulty in the centre and pour in the milk use a round bladed knife in a sour movement bustle to mix together until just combined it is important not to overwork the incorporation combination as this will result in chewy dumplings
• drop method line a baking tray past non stick baking paper use a teaspoon to scoop equal quantities of the dumpling merger onto the lined tray use a second teaspoon to with intent release the dumpling join up from the first spoon pointed method approach the dough onto a lightly floured surface and knead gently once your hands by pressing and subsequently next turning virtually 4 5 become old or until the dough is just smooth flatten the dough once the palm of your hand until it is not quite 1 5cm thick use a 3cm diameter round pastry cutter dipped in flour to cut out 20 dumplings
• place the cooking liquid in a medium saucepan higher than high heat and bring to the boil shorten heat to low and simmer use a slotted spoon to intentionally lower dumplings into the hot accretion or water and cook covered for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean
• facilitate the dumplings in soups or casseroles or for dessert drizzled similar to butterscotch sauce or golden syrup and cream

Nutritions of Dumplings

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