Difference between revisions of "Dumplings"
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* 4 cups of [[all purpose flour]] | * 4 cups of [[all purpose flour]] | ||
| − | == | + | == Procedures == |
# Pour [[water]] into a mixing bowl, dissolve in the [[granulated sugar|sugar]] and [[yeast]]. | # Pour [[water]] into a mixing bowl, dissolve in the [[granulated sugar|sugar]] and [[yeast]]. | ||
# When the [[yeast]] has begun to grow and turns frothy, add the [[salt]] and 3½ cups of flour. | # When the [[yeast]] has begun to grow and turns frothy, add the [[salt]] and 3½ cups of flour. | ||
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# Enjoy. | # Enjoy. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Dumpling Recipes]] | [[Category:Dumpling Recipes]] | ||
| − | [[Category:English Vegetarian]] | + | [[Category:English cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 17:01, 16 July 2012
Description
Contributed by World Recipes Y-Group
Ingredients
- 1½ cups of water about 120°F
- 1 teaspoon of sugar (optional)
- 1 tablespoon of active dry yeast
- 1 teaspoon salt (optional)
- 4 cups of all purpose flour
Procedures
- Pour water into a mixing bowl, dissolve in the sugar and yeast.
- When the yeast has begun to grow and turns frothy, add the salt and 3½ cups of flour.
- Mix this in the bowl until it pulls away from the sides.
- Turn the dough, which will be quite soft, onto a lightly floured surface and knead it until smooth and elastic.
- Spray the bowl with PAM and return the dough to the bowl.
- Let rise until doubled, approximately 1½ hours.
- Knock it down, place on floured surface and break off marble sized pieces.
- Roll into balls and place them on surface to rise for twenty minutes.
- Cover them while they are rising.
- Place them in steamer over boiling water for about 30 minutes.
- These are excellent with a Chinese meal.
- Enjoy.
