This simple dumplings is usually eaten as part of dinner/lunch instead of bread. Naz and Anjalie usually enjoy theirs with daal, stewed fish (I enjoy mine with quorn) and vegetables (just like they do it in my in-laws home). This recipe is a slight modification of from the one my MIL uses. My MIL's recipe uses baking powder as a leavening agent. But I like to use yeast instead since I find it gives softer dumplings. But this works just fine with baking powder.
You will need:
2 cups plain flour
salt to taste
baking powder/1 tsp yeast
low fat coconut milk/water
1 tsp oil
2.5 litres of water for boiling the dumplings
Mix all the ingredients up to form a soft dough. Lightly coat with oil and leave to raise for 45 mins or until doubled. If using baking powder, reduce the raising time to 25 mins.
Bring 2.5 litres to boil in a sauce pan. Pinch of a little piece of the dough and shape into circles. Add 1-3 of the circles (depending on the size of the pan) at a time in the water.
Boil for 2-3 minutes until well the dumplings are cooked.
Take them out and drain. Serve warm with stewed fish/quorn, daal and vegetables.
You will need:2 cups plain flour
salt to taste
baking powder/1 tsp yeast
low fat coconut milk/water
1 tsp oil
2.5 litres of water for boiling the dumplings
Mix all the ingredients up to form a soft dough. Lightly coat with oil and leave to raise for 45 mins or until doubled. If using baking powder, reduce the raising time to 25 mins.
Bring 2.5 litres to boil in a sauce pan. Pinch of a little piece of the dough and shape into circles. Add 1-3 of the circles (depending on the size of the pan) at a time in the water.
Boil for 2-3 minutes until well the dumplings are cooked.
Take them out and drain. Serve warm with stewed fish/quorn, daal and vegetables.
No comments:
Post a Comment
Thank you for visiting and taking the time and effort to leave a comment.