Banana Dumplings Food

GREEN BANANA DUMPLINGS

Steps:

• Bring water to a boil with 1/2 teaspoon of salt in a large pot on medium-high, in the meanwhile prepare your dumplings.
• Peel green bananas, cut the ends off the banana, make a vertical cut just beneath the skin to reveal the white flesh, pry the skin off using a knife or peel with the knife. Discard the skin.
• Using a box grater, rub the banana up and down the smallest holes until all the banana is grated, repeat with the other bananas until you have about 1 cup full.
• Place the grated banana in a bowl, add flour, salt and mix to combine. Add the water and knead to form a dough ball. If your dough is too sticky, you can add extra flour and if not all the flour is incorporated, add a little water.
• Divide dough into equal parts to form about 9 or 10 balls, take each ball and flatten to about 1/2 an inch thickness.
• Place dumplings in boiling water, reduce to simmer for 30 minutes, dumplings should become more buoyant.
• Remove from boiling water with a slotted spoon and serve.

BáNH GIò RECIPE (VIETNAMESE STEAMED PORK "DUMPLINGS")

Steps:

• Defrost the leaves if frozen.
• Wash banana leaves under running water to clean.
• A few at a time, dip into a pot of boiling water for a few seconds to soften.
• Cut into ~12x12 inch squares, depending on the size dumplings you want, removing tough areas around the stem that are hard to fold.
• Set aside to dry before use.
• Cut out matching sized pieces of foil wrap finished pyramids
• Mix all ingredients in a large nonstick pot.
• Rest for 30-60 minutes (longer is better).
• Turn the stove to high heat until it hits a boil, then lower to medium-high so it maintains a low boil. After it hits the initial boil it should take about 3-6 minutes to thicken. Times may vary. You want it thick enough so the filling doesn't fall through it, but thin enough that you can still easily fill the wrappers' corners with it.
• Turn off the stove and continue to stir for about 3 more minutes to smooth out the mixture.
• Dice onion or or roughly chop in food processor. Remove.
• Roughly chop mushroom by hand or in food processor.
• Add oil to a large pan on medium-high, and saute onion light brown and fragrant.
• Add ground meat and saute until slightly cooked all over, but not fully cooked. Let the meat get tough enough to break apart, and so it's not mushy.
• Add mushroom and all remaining ingredients to the pan and saute so the mushroom is slightly cooked. After the meat is fully cooked and no longer pink in the middle, taste and add more salt or pepper if needed, to taste.
• Start with 1 layer of aluminum foil and place 1 layer of banana leaves on top
• Start the initial folds to make the first point of the pyramid (see pictorial above)
• Add a spoonful of the rice flour mixture--half the amount you want in this piece.
• Add a spoonful of the filling to the center.
• Add a spoonful of the rice flour mixture to encase the filling.
• Finish wrapping, repeat until you use up all your ingredients. The goal is to evenly split the rice flour mixture and filling for each pyramid into 12-14 equal portions.
• Add ~2 gallons of water to a big steamer pot.
• Bring to a boil on high heat.
• Add all the banh gio to the steamer rack. Cook for about 40 minutes.
• At about the 40 minute mark, open one up and check the rice flour mixture for doneness. When it's clear it's done. Add more steam time as needed--it's difficult to overcook this.

BANANA FRITTERS

Steps:

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large skillet to 365 degrees F (180 degrees C).
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

BANANA GOLDEN SYRUP DUMPLINGS

Steps:

• Place the flour in a medium-sized bowl, add the butter and using your fingers, rub the butter into the flour until coarse crumbs form.
• In a separate small bowl combine the egg, buttermilk and vanilla, and whisk to combine. Pour the egg mixture into the butter and flour and combine with a spatula to form a dough.
• To make the golden syrup, melt the butter in a 10-inch skillet. Once melted, add the sugar, syrup and water, and bring to a boil.
• Scoop the dumpling batter with a tablespoon sized ice cream scoop, if you have one, and place in the boiling syrup. Reduce the heat and simmer for 15 minutes, periodically spooning the sauce over the dumplings that are not covered in it, until the dumplings are puffy and a toothpick inserted into one of the dumplings comes out clean.
• Serve, still warm, straight from the pan, with vanilla ice cream.

STEAMED BANANA DUMPLINGS

Steps:

• Soak the channa dal in water for at least 2 hours. , Meanwhile, steam the chopped banana blossom with salt (without adding water) or saute them in a pan with few drops of oil. , Wash the channa dal thoroughly. Grind the soaked channa dal with fennel seeds and salt coarsely. , Add chopped onion, chopped green chilly, crushed garlic, ginger pieces, curry leaves, steamed banana blossom and mix well together with your fingers. , Take a small portion and roll into small lemon sized balls. , Continue making the dumplings until the ground batter is finished. , Heat a cup of water in the pressure cooker and place the lemon sized channa dal balls over a plate. , Steam cook (like we do for idlis) up to 10 minutes. , Keep aside and let it cool. , Serve with spicy chutneys or ketchup. , Recipe courtesy: Priya Easy N Tasty Recipes,

APPLE AND BANANA DUMPLINGS RECIPE

Steps:

• Make 2 different stuffings for dumplings, one from banana and another from apple.
• For apple, mix grated apple with cinnamon, mint and jaggery.
• For banana, mix chopped banana with walnuts, cardamom powder, mint and ½ tablespoon honey.
• Heat an appa kadai or paniyaram pan (a special pan used for this dish to give it that shape.)
• Add a teaspoon of banana and apple filling in different sections of the kadai. Now top these up with a spoon of dosa batter. Soon it will start to cook and swell up.
• Once it swells up, quickly toss the dumpling on the other side so that both sides cook evenly. When they come out of the pan, coat these hot dumplings with a little honey and serve hot.

BANANA DUMPLINGS WITH TOFFEE SAUCE

Steps:

• Sift flour, baking powder and cinnamon into a bowl.
• Rub in butter.
• Stir in sugar, banana, and enough milk to form a sticky dough.
• To make the sauce, combine all the sauce ingredients in a saucepan.
• Stir over a low heat, without boiling until the sugar has dissolved.
• When it has dissolved bring to the boil, without stirring and then reduce the heat to a simmer.
• Drop tablespoons of dough mixture into the simmering sauce and simmer them, covered, for 15 minutes or until they are cooked.
• Serve the dumpling with the toffee sauce.

BANANA DUMPLINGS

Steps:

• Peel and slice your bananas in small pieces.
• In a bowl, mix flour, milk, sugar, beaten egg, baking powder and oil as directed.
• Mix well until you get a thick mixture.
• Slide all your chopped banana pieces into this mixture.
• Take a deep frying saucepan or wok. Make sure you heat about half a cup of oil to the saucepan so the dumplings fry well.
• Keep the stove on medium to high heat.
• Using a tablespoon or wooden spoon, pick each banana piece from the bowl and pour directly into the hot oil. A little bit of the mixture will spread around the banana piece and that's good.
• Turn each dumpling after 1-2 minutes of deep frying so both sides are done well.
• As soon as the dumplings are golden brown, drain them on paper towel and serve hot with tea or coffee!

BANANA DUMPLINGS

Steps:

• 1. In a mixing bowl, peel and mash the bananas with a fork. Add the flour and 1/3 cup sugar and mix well, forming a semi-firm batter.2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 15 to 20 seconds.3. With a spoon or clean fingers, carefully drop about 1 tablespoon of the batter into the oil, adding as many spoonfuls as the wok can hold at one time without crowding. Fry, stirring and turning with a slotted spatula, until golden. Remove dumplings to a tray lined with paper towels to drain. Transfer to a serving platter, dust with the remaining sugar, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.