DOUGHBOYS
Provided by Chris Cosentino
Time 3h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.
- Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.
- Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!
- Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
- To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.
- Cook's Note: The dough usually made a day before using.
MAORI BOIL-UP WITH DOUGHBOYS (DUMPLINGS)
A variation of a New Zealand recipe. This version uses a pork tenderloin. Traditional versions use pork bones or pork neck added to the broth. Use the doughboy recipe included here or use recipe #484350. Other root vegies may be added also.
Provided by Outta Here
Categories Yam/Sweet Potato
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add stock, water and pork to pot, bring to a boil then cover and simmer for an hour.
- Soak watercress in cold water for 10 minutes. (This removes bitterness) Squeeze out moisture and break into pieces. Set aside.
- Add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
- Remove pork and chop into pieces. Return meat to stock and boil for 5 minutes. Add salt and watercress and simmer for 15 minutes.
- Meanwhile make the doughboys. Cut butter into dry ingredients until it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.
- Drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. Don't lift lid while cooking. Larger doughboys will take a bit longer.
- Serve with a garnish of chopped cilantro.
Nutrition Facts : Calories 280.4, Fat 10, SaturatedFat 5.1, Cholesterol 65.8, Sodium 1037.4, Carbohydrate 24, Fiber 1.9, Sugar 2.6, Protein 22.4
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