Fried dumplings

Making:

Fried dumplings, with sweet and savory cream cheese filling 

The dough is made from a recipe that can be found on this channel. The wrapper preparation is featured at the 3:20 mark. 

12 fried dumplings 

Here's what I have:

The wrapper:

125g brown rice flour 

125g tapioca flour 

152g gluten-free mix 

4 gram xanthan gum 

255 grams hot water

The filling:

6 oz cream cheese 

4 oz shredded carrot 

1 full scallion chopped

1 tsp soy sauce 

1/2 tsp fish sauce 

1 pinch salt

1 tsp sugar 

1 tsp ground ginger 

Other:

1.5 cup coconut oil. 

Preparation:

The ingredients for the filling were run through a food processor until well Incorporated and set in the fridge for an hour.

The Dumpling dough was created by mixing all the dry ingredients first and then adding the  hot water until a dough ball formed. A quarter of the dumpling dough was placed in the fridge overnight. That dough was used here. The dough was flattened and cut with a round cookie cutter.  This made the process much neater, 12 rounds were created.

Once the filling was set enough to scoop into small half teaspoon sized portions. I ended up with way too much feelings do not all of it was used here. The half teaspoon dollops of filling replaced in the middle of the do rounds. Water was applied to the edges and the do rounds were sealed off into half Moons.  Once all of the ground were filled the dumplings were placed into the refrigerator to rest.

While the dumplings were resting in the refrigerator I began to heat up the coconut oil in a pan. A splatter guard would be used here as well. Once the oil was up to 350° it was ready for the dumplings. The dumplings were separated into  two batches making sure to hold the splatter guard close enough to the pan the dumplings were dropped in and allowed to cook for about 2 minutes each batch (flip after 1 minute) until they were golden brown. 


The plate!

 The outside had a nice crispy texture and the inside was chewy. A few of them did end up improperly sealed so the filling oozed out.  I also didn't add enough seasoning to The Dumpling filling so they weren't as flavorful as I would have liked.

The dough works really well for frying. I had previously steamed a separate meal of dumplings of the same dough. The salad paired with the fried dumplings was leftovers from the steamed dumplings post.

- Kris