|How many people does it take to make dumplings? Five!|
For Father's Day, I stayed with my grandparents for the weekend. My grandfather was a famous banquet chef with 40 years of culinary experience. What I have learned this weekend have revolutionalized my dumplings forever; I have learned a brand new way of making dough and filling. My previous post on making dumpling is now officially inadequate.
It will take about 4 posts to explain all the ingredients and the process in detail, and I will do so when I get back to Vancouver (don't have time right now). If you are interested in making pierogi, check out Daring Cook's recipes.
Beacuse the dumplings were for steaming, I mixed a cup of flour with boiling hot water first to cook the dough. This would prevent the dough from over expending when steaming the dumpling. After the flour mixture cooled, I mixed in more flour, a pinch of salt, corn starch, and few drop of vegetable oil. Then, I kneaded for a good 15 minutes.
check out my other dumpling.
The dumplings were then steamd for a good 10 minutes. How do you tell if your dumpling is ready? Gently pinch your dumpling to see how the dough reacts. A cooked dumpling should have the same "taughtness" and texture as the back of your hand when you make a fist.
The August 2010 Daring Cooks‟ Challenge was hosted by LizG of Bits n‟ Bites and Anula of Anula‟s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.