Cooking

Dumplings: Take 1

Have I learned  a lot in the past few months from our host student, Tony. One of the main things I have learned is how not to make won ton wrappers 🙂 First, that using all-purpose flour to make won ton wrappers isn’t the smartest idea. While they were beautiful as a dough, they were nasty when cooked. The all-purpose flour puffed up like bread and made a thick case for the meat. It was gross!!! The upside, the inside of the dumplings were amazing! So much so, our host student from Taiwan proclaimed, “(These) Taste just like ours!” If that isn’t a selling point for these dumplings, I don’t know what is!

So, not to let the meat of the dumplings go to waste, we balled them up into meatballs and placed them on a cookie sheet and refrigerated them until we were ready for dinner. To cook them, we brought a pot of slightly salted water to a boil and put in 5-10 meatballs at a time. Boiled them for 10 minutes and then removed them with a slotted spoon and placed them  in a bowl.

These meatballs were served with two types of sauce: Asian BBQ mixed with Soy Sauce* and Soy Sauce with Sesame Oil. Most of the family liked the Asian BBQ mix better than the Soy Sauce mix, but I liked the Asian BBQ and Soy Sauce mixed together. Yep, Asian BBQ+Soy Sauce+Sesame Oil was mighty tasty! 🙂

We used Jeanette’s Healthy Living Dumpling Recipe – which is gluten-free – for the insides of the dumplings. The recipes does include directions on making gluten-free won ton wrappers. Next time, I will follow the won ton recipe exactly! Why didn’t I follow directions this time? Because I was lazy and didn’ t want to run out and purchase Tapioca flour. I can promise you, that won’t happen again 🙂

*We used San-J’s Gluten Free  Soy Sauce – The dark bottle with a black wrapper. It has a rich thick taste close to Asian soy sauce. All of San-J’s Gluten Free Soy Sauces are good, but this one was our favorite.

 

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