![]() The recipe states that it makes enough to fill 40 dumplings at about 1 Tablespoon of filling per dumpling. Since the book is meant primarily for American audiences who don’t use scales very often, I went with the volume measure. I measured out 1/2 cup, and it weighed 55 grams. ![]() I began weighing and quickly realized that 85 grams was a lot more than 1/2 cup. The ingredient amounts are listed in both volume and grams, and it called for 1/2 cup of sliced almonds with 85g in parentheses. Mine rested for close to 3 hours and was definitely more sticky once I unwrapped it). Otherwise, the preparation method was very straightforward, and the dough smoothed out beautifully during its rest on the counter (anywhere from 15 minutes to 3 hours. I think had I kneaded a bit longer the dough I thought was too dry would have come together nicely as the flour hydrated. My dough actually ended up being a touch sticky, so I rolled my wrappers on a floured surface. For the purpose of a review, making dumplings from a dumpling cookbook without making the dumpling dough would be like trying to review a pizza cookbook using Boboli.Īnd thus I found myself kneading very hot dough until it was smooth, elastic and not at all sticky. This idea alone helped expand my definition of dumplings.Įven though Wong says that we can start with purchased dumpling wrappers, since the dough is such an integral part of the dumpling I wanted to make sure to give the dough a spin too. I of course chose to make a dessert dumpling.
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