Kushidangoskeweredsweetdumplings Recipes

(LUQAIMAT) CRUNCHY SWEET DUMPLINGS RECIPE - (4.2/5)

Steps:

• 1. In a blender, add water and then the rest of ingredients. Blend well until you get a combined smooth batter. 2. Pour in a bowl, cover, and let it double in size in warm place. About an hour. 3. In a deep frying pan, add oil and when hot reduce to medium heat. 4. To test how hot the oil is, take a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot. 5. Dip a spoon in separate oil, then take a heaped teaspoon from batter, push the batter off it using another spoon. Careful while dropping the batter in oil. 6. Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly. 7. When the dumplings are light brown, remove from oil, and place them on kitchen paper. 8. Pour your favorite syrup on top. The syrup should be at room temperature. 9. You should serve these dumplings the same day you make them.

EASY SWEET POTATO DUMPLINGS

Steps:

• Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
• Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
• Preheat the oven to 325 degrees F (165 degrees C).
• Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
• Bake in the preheated oven until bubbling, 20 to 25 minutes.

KNEDLIKY - CZECH DUMPLING WITH SAUERKRAUT (ZELI)

Steps:

• In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
• Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
• Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
• Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
• Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

CZECH BREAD DUMPLINGS (KNEDLíKY)

Steps:

• Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
• Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
• Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
• Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
• Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
• Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a steady simmer.
• Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
• Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
• Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
• Repeat Steps 9 to 11 to cook remaining dough.

KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)

Steps:

• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings.
• Place the dumplings in a steamer and steam them on high heat for 10 minute
• Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and potatostarch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Slightly grill the skewered dumplings and brush the sauce over them.

GYOZA DUMPLINGS RECIPE BY TASTY

Steps:

• Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
• Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
• Scoop a spoonful of filling onto the middle of the gyoza skin.
• Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
• Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
• When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
• Take off the lid, put more sesame oil and cook over low heat.
• Cover a pan with a plate, turn over a pan.
• Enjoy!

KUSHI DANGO (JAPANESE SKEWERED RICE DUMPLINGS) WITH MITARASHI SAUCE

Steps:

• Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.
• Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.
• Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.
• Drop a handful of rice dumplings into the boiling water at a time. Cook until dumplings rise to the top, 3 to 5 minutes. Once they have risen to the top, cook for 2 more minutes. Remove with a slotted spoon and immediately drop them into the bowl of ice water.
• Remove dumplings from the ice water and thread 3 to 4 a skewer. Repeat with remaining dumplings, adding more ice to the water for the cooling stage once as needed.
• Prepare sauce: Combine 1 cup water, sugar, and soy sauce in a saucepan over medium heat. Cook until sugar dissolves. Stir together cornstarch and 1 1/2 tablespoons water in a small bowl and add to the soy sauce mixture. Cook, stirring, until sauce thickens, then remove from heat and cool slightly.
• Heat a griddle over medium heat. Once hot, grill skewered dumplings on both sides until lightly browned, about 3 minutes. Remove to a plate and pour cooled mitarashi sauce on top. Serve.

SWEET DUMPLINGS

Steps:

• Heat 1 tbsp oil in a wok and add the sugar, coconut and bean paste. Fry for 4 minutes until the sugar has melted and the paste has a smooth texture. Continue to fry for a couple more minutes then leave aside to cool.
• In another bowl, whisk the egg whites until stiff and add to the sieved plain flour and cornflour until a smooth batter is formed. Beat this mixture.
• Clean the wok and heat enough oil to fry the dumplings. With the bean paste mixture, you can make approx 10-12 even-sized balls. Dip these into the batter evenly and deep fry in the wok for 3-4 minutes until golden and crisp. Drain on kitchen paper as you fry more.
• Dust with icing sugar before serving, or try using your favourite syrup. (I'm gunna try with chocolate when I get the chance!).

DANGO (SWEET JAPANESE DUMPLINGS)

Steps:

• Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
• Knead the dough well.
• Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
• Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
• When they are done (brownled slightly) take them off and let the cool on a wire rack.
• Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
• Combine the Katakuriko with the small tablespoon and a half of water.
• When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
• Grill the dango slightly and add the sauce to taste.
• YUM! Anime-licous!

KUSHI DANGO

Steps:

• Put the cup of rice flour in a bowl and add warm water.
• Mix, then knead the dough well. If it's too wet, add more rice flour.
• The dough is done when it reaches an even, smooth texture. It won't become as stretchy as dough made with wheat flour.
• Add 1 or 2 tablespoons of flour if the dough is too soft, or some water (doesn't have to be boiling) if too crumbly. It should be soft yet firm enough to hold it's shape, like playdough.
• Shape the dough into round dumplings.
• Play around with the sizes. I made some as small as a nickel and some almost as big as a golf ball.
• Grease the inside of your steamer with cooking spray, then place the dumplings inside, Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
• Steam them on high heat for 10 minutes.
• Then take them out and put them on a rice-floured cutting board to cool down.
• These things are sticky, so you don't want to leave out the cooking spray or the flour on the cutting board, trust me!
• When they're cooled, skewer them, three to four per stick.
• To make the sauce, mix the water, ,mirin, sugar, and soy sauce in a pan, dissolving all the sugar, then cover and heat it on medium heat.
• While that's warming up, mix the water and potato starch in a separate cup.
• When the sauce boils, add the starch-water and mix quickly. The stuff will thicken up fast!
• Slightly grill the skewered dumplings, then brush or spoon the sauce over them.
• The dumplings are soft and chewy when fresh.
• Refrigerating or freezing them will make them hard and not-very-pleasant-textured, but you can always microwave them for a half minute on medium power to restore them to their chewy, yummy state.

MITARASHI DANGO (JAPANESE DUMPLINGS)

Steps:

• Mix together the joushinko and the hot water. Put the hot water in slowly to check that you will get the right consistency. You may not use all of the hot water.
• Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch.
• Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).
• Make each piece into a little round ball. It doesn't have to be perfect in shape - a little bumpiness is fine.
• Bring a pot of water to a boil and add salt, as you would for boiling pasta.
• Add the dumplings a few at a time to the pot. After a few minutes, the dumplings will come floating to the surface.
• Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.
• Immediately dump the dumplings into a bowl of cold water.
• Put the dumplings on skewers, 4 or 5 per skewer. Try to pierce the dumplings in the middle.
• Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.
• While you're grilling the dumplings, make the mitarashi sauce.
• Combine all the ingredients for the sauce in a small pan and bring to a boil.
• Cook until the sauce has thickened. The more it cools, the more viscous it will get. You can make the sauce in advance too.
• Pour the sauce over the still warm skewered dumplings. They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.