Dumplings, Take 2

Yes, it was rather ambitious to think that I could make five kinds of dumplings in one day. The process of filling each wonton wrapper is somewhat time consuming, not to mention exhausting. Because I have never done it before, it required a great deal of concentration. I was wiped when I was done. But, that did not stop me from making the final two varieties on Sunday. And it appears we saved the best for last. Both of these recipes are packed with flavor- from the comfort of the cheesy mashed potato filling to the subtly sweet flavor of the coconut, Jon and I were in dumpling heaven.

Panfried Potato, Onion & Cheese Dumplings

  • 1 medium onion, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons bacon fat
  • 1/2 new potatoes, cut into 1-inch pieces
  • 1/2 cup grated Muenster cheese
  • About 22 dumpling or wonton wrappers
  • 2 tablespoons vegetable oil
  •  

    Cook onion in butter and bacon fat with 1/4 teaspoon salt in a heavy skillet over medium-low heat, covered, stirring occasionally, 5 minutes. Uncover and cook onion, stirring frequently, until deep golden- brown, about 20 minutes more.

    Meanwhile, cover potatoes with water in a small saucepan and season well with salt. Bring to a simmer and cook until tender, about 10 minutes. Drain and mash, then stir in onion and cheese.

    Put a rounded teaspoon filling in center of a wrapper. Lightly brush wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.

    Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Place dumplings in the skillet and fry until bottoms are pale golden, 2 to 3 minutes.

    Indian Sweet Coconut Dumplings

  • 3/4 cup whole milk
  • 1/2 cup grated dried unsweetened coconut
  • 1/4 cup packed light brown sugar
  • 2 tablespoons slivered almonds
  • 2 tablespoons golden raisins
  • 1/4teaspoon ground cardamom
  • About 24 dumpling or wonton wrappers
  • About 4 cups vegetable oil
  • Simmer milk, coconut, brown sugar, almonds, raisins, and cardamom in a small skillet over medium heat, stirring, until liquid has evaporated. Cool.

    Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.

    Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 or 4 batches, turning once or twice, until golden- brown, 2 to 3 minutes per batch.

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