Plum Steamed Dumplings Recipes

PLUM DUMPLINGS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and egg just until blended. Divide into six portions. , On a lightly floured surface, pat each portion of dough into a 5-in. circle. Place a plum half on each circle. Gently bring up corners of dough to center; pinch edges to seal. , In a Dutch oven, bring water and butter to a boil. Carefully add dumplings. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean. Serve warm with pan juices, melted butter and cinnamon-sugar.

STEAMED SWEET AUSTRIAN DUMPLINGS

Steps:

• Mix the instant yeast with the flour, sugar, lemon zest, vanilla sugar, and salt.
• Add the egg, softened butter and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.
• If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable but not sticky dough. If you are making the dough by hand, turn it out onto a lightly floured board and knead until it is smooth and elastic. If the dough is too stiff, knead with wet hands until it becomes softer.
• Form the dough into a ball, flour lightly and place in a bowl to double in a warm place.
• Cover with a clean towel. Let it rise about 1 hour or until it has doubled in size.
• If you are adding rum and/or cinnamon to the jam, stir it together now. You can use any jam flavor or cherries or Nutella, too.
• Remove the dough from the bowl to a lightly floured board.
• Pinch off 2-ounce pieces; you can make them larger, but they will take longer to steam.
• Roll the pieces into a ball and then flatten them with your palm to form 4-inch circles.
• Add 2 teaspoons of the jam filling to the center or each ball of dough and then pull up opposite sides and pinch closed. Pinch the other two sides closed and make sure the jam is well-sealed inside the dough. Roll the dumplings bit in your hands to round up the dumpling.
• Set the dumplings on the floured board, sprinkle with flour if you wish, and cover with a cloth. Let them sit 10 to 20 minutes.
• If you have a Silit pressure cooker , grease the steamer insert and put in 3 dumplings at a time. You could also use a bamboo steamer or a metal vegetable steamer covered with a cotton cloth cut to fit.
• Place 1 to 2 inches of water in the pan, hang the steamer over the water and bring to a boil.
• Place the dumplings on steamer over boiling water, leaving about 1 inch of room to rise in all directions.
• Cover the pan and steam 20 minutes in several batches.
• Grind equal amounts of poppy seeds and sugar in a poppy seed grinder or a blade coffee grinder. Set aside.
• Place 1 or 2 dumplings on a plate and pour melted butter over the top. Sprinkle the poppy mixture over the top, as desired.
• You can also make the vanilla sauce while you are waiting for the dough to rise. Pour the vanilla sauce and poppy seed mixture over the top when you are ready to serve.

HUNGARIAN PLUM DUMPLINGS

Steps:

• Cook potatoes for dough:
• Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large saucepan and simmer until tender, about 40 minutes. Drain potatoes and, when cool enough to handle, peel. Force warm potatoes through ricer into a shallow baking pan and spread out to cool completely.
• Make crumb mixture while potatoes cook:
• Heat 2 tablespoons butter in a 12-inch nonstick skillet over medium heat until foam subsides, then cook bread crumbs and walnuts, stirring frequently, until crumbs are golden and crisp, about 5 minutes. Cool completely. Transfer to a bowl, then stir in 1/4 cup sugar and 1/2 teaspoon cinnamon.
• Make dough:
• Transfer cooled potatoes to a bowl and stir in flour, salt, softened butter, and yolks until a dough forms. Knead on a well-floured surface just until smooth, about 1 minute (dough will be soft). Cut dough in half and let stand, uncovered, 15 minutes. Roll out half of dough on floured surface with a floured rolling pin into a 10-inch round (1/8 inch thick) and cut out 6 rounds with cutter, reserving scraps.
• Make filling and assemble dumplings:
• Melt 1 1/2 tablespoons butter, then stir together with plums and remaining 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl.
• Place 1 dough round in center of your hand. Put 1 tablespoon filling in center of round, then fold round in half, forming a semicircle, and pinch edges to seal. Gently form into a ball and gently roll between your palms until smooth. Transfer dumpling to a wax-paper-lined tray. Repeat with remaining 5 dough rounds, then make more dumplings with remaining dough, rerolling scraps.
• Cook and coat dumplings:
• Cook dumplings in a pasta pot of boiling lightly salted water (1 tablespoon salt for 5 quarts water) and simmer, uncovered, until dough is firm to the touch, about 12 minutes. While dumplings cook, melt remaining 4 1/2 tablespoons butter in cleaned 12-inch nonstick skillet over medium-low heat. Gently transfer cooked dumplings with a slotted spoon to skillet, spooning butter over them to coat. Transfer dumplings to a platter and sprinkle with half of crumb mixture. Serve immediately, with remaining crumb mixture on the side.

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE

Steps:

• Mix ingredients for dipping sauce and set aside.
• Lightly oil a large bowl.
• Put the flour and salt in another large bowl, piled up.
• Make a dent in the top of the pile, and crack the egg into it.
• Mix the egg into the flour.
• Add enough water to the mixture to make a thick dough.
• The consistency should be like bread dough.
• In any case, don't add too much water--it shouldn't be like batter at all!
• Turn the dough out onto the flour-dusted counter, and form into a ball.
• (It helps to flour your hands first).
• Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
• Let stand 1 hour.
• Meanwhile mix all ingredients for filling and place in the fridge.
• Next, remove dough and place on flour-dusted counter (or work surface).
• Knead a bit and flatten until very thin (but not see-through or falling apart).
• Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
• Don't place them on top of each other, as they could stick together!
• Knead the leftover pieces together again and cut more rounds until there's no dough left.
• Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
• Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
• To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
• If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
• If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
• Handle gently!

HEALTHY STEAMED DUMPLINGS

Steps:

• In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.