CRISPY-BOTTOMED STEAMED DUMPLINGS
Sweet roasted butternut squash and our humble friend broccoli are the heroes in this recipe. It's great to give veg some love in these delicate flavour-packed dumplings. Crisp and soft in one mighty mouthful.
Provided by Jamie Oliver
Categories Cheap & cheerful Keep cooking and carry on Cheap & cheerful
Time 1h35m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
- Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
- One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don't stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go.
- Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
- Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.
Nutrition Facts : Calories 227 calories, Fat 7 g fat, SaturatedFat 1.1 g saturated fat, Protein 6.9 g protein, Carbohydrate 33.7 g carbohydrate, Sugar 6.7 g sugar, Sodium 1.2 g salt, Fiber 4.1 g fibre
DUMPLINGS
If you ask me, it ain't a stew without good-old, fluffy, doughy dumplings like these!
Provided by Jamie Oliver
Categories Uncategorised Recipes Jamie's Ministry of Food Stew Beef Pies & pastries
Time 45m
Yield 4 to 6
Number Of Ingredients 2
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
- Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
- Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
- Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.
Nutrition Facts : Calories 294 calories, Fat 17.7 g fat, SaturatedFat 10.3 g saturated fat, Protein 3.9 g protein, Carbohydrate 31.6 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.9 g salt, Fiber 1.3 g fibre
DUMPLINGS
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Time 35m
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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