Dumplings

These versatile dumplings can be used for savoury dumplings in soups or endeavor them for dessert as soon as a drizzle of golden syrup beyond the top. See notes 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 increase for savoury dishes or water for sweet

The Instruction of dumplings

• place the flour in a medium bowl use your fingertips to rub in the butter until the mix resembles fine breadcrumbs alternatively place the flour and butter in the bowl of a food processor and process until the mix resembles fine breadcrumbs
• make a with ease in the centre and pour in the milk use a round bladed knife in a barbed motion to blend together until just combined it is important not to overwork the fusion as this will result in chewy dumplings
• drop method line a baking tray behind non stick baking paper use a teaspoon to scoop equal quantities of the dumpling fusion onto the lined tray use a second teaspoon to carefully release the dumpling mix from the first spoon biting method slope the dough onto a lightly floured surface and knead gently considering your hands by pressing and subsequently next turning roughly more or less 4 5 mature or until the dough is just smooth flatten the dough subsequent to 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 greater 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 growth or water and cook covered for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean
• service the dumplings in soups or casseroles or for dessert drizzled later butterscotch sauce or golden syrup and cream

Nutritions of Dumplings

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