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Newsgroups: rec.food.cooking,rec.food.recipes
From: jbuhler@is.rice.edu (Jeremy Daniel Buhler)
Subject: Chutney Dessert Dumplings
Message-ID: <CGty2o.3zq@rice.edu>
Organization: Rice University
Date: Sun, 21 Nov 1993 06:59:12 GMT
CHUTNEY DESSERT DUMPLINGS
These dumplings are good either for dessert or as an appetizer.
They're sweet but also mildly spicy, and are quite substantial but
without fat, salt, or added sugar. They happen to be vegetarian if
you're so inclined.
FILLING:
1/2 (precooked volume) cup rice
large dollop (a few tbsp or more) of honey
equal or larger dollop of spicy mango chutney
1 large handful raisins
20+ dates and/or apricots, dried
1+ tsp ginger
1/3 cup water
Cook the rice until it's almost (but not quite) done. Add enough
chutney and honey to thoroughly coat the rice and form a sauce; add
the water and reduce, stirring constantly, until the sauce attains the
consistency of syrup. Cool until fairly firm, then mix in raisins and
ginger.
Note: I used "hot" chutney instead of the standard stuff; it makes the
flavor more interesting and possibly suitable for an appetizer. A lot
of the hot flavor evaporates when the mixture is reduced, so if you
want truly hot dumplings, you'll need to add some chile extract just
before cooling. BTW, I used very flavorful (but not glutinous) basmati
rice; don't try to get away with the tasteless boil-in-bag stuff or you
will be disappointed.
SHELLS (from a recipe for Chinese "pot stickers" by Chris Kent of
DEC's Western Research Lab):
2 cups flour
1 cup water
In a bowl, combine flour and water, mixing to form a ball. Remove
to floured board and knead with your palm for about 3 minutes. Shape
into a ball, cover with a damp towel, and let stand for about 3 minutes.
To shape and assemble, knead dough for about 3 minutes. Roll into a
cylinder about 1 inch in diameter. Cut off the ends, then cut into
about 24 pieces, each about 3/4 inch wide.
With the cut side up, press the dough down with your palm to flatten.
Use a rolling pin (or your hand, as I did) to make pancakes about
2.5 - 3 inches in diameter. They should be quite thin to allow
complete cooking but thick enough to pick up without breaking.
Place a date or apricot in the center of each pancake and top it with
1 tbsp of filling. Fold over to make a half-circle and pinch together
the edges firmly.
Steam for about 5-7 minutes on top and bottom, or however you would
normally steam dumplings; serve hot. Makes about 20-24.
You can freeze the unused dough, but be careful - it sticks to itself.
I imagine these dumplings would be much more impressive if made by
someone who was competent to fold them :-); however, this doesn't
affect the taste. Note that I use no fat, salt, or additional sugar.
I'll know by tomorrow how well the dumplings refrigerate.
--
< Jeremy Buhler * Rice University * jbuhler@owlnet.rice.edu >
< Volunteer Firefighter for the Bit Bucket Brigade >