Thursday, 20 March 2014 - , , , 1 comments

SIMPLE START : Dumplings!


When I visited a WeightWatchers meeting a few weeks ago, the lovely Wendy Price from Coventry asked me if I could invent some dumplings for members following Simple Start or Filling & Healthy.
Well-here they are! They are extremely simple to make and a great addition to soups or casseroles to give that filling comfort we all search for.

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This amount makes 14 dumplings;


Take 3 slices of WeightWatchers
brown Danish bread.
(It must be the 1pp per slice variety). 


Blitz into fine breadcrumbs in a food processor.


Tip into a bowl. Add 1 medium egg, white pepper and granulated garlic to taste.


Mash together really well using a fork until the breadcrumbs are totally incorporated into the egg. It will be a very stiff mixture.
Leave to sit for a few minutes.


Wet your hands in cold water and roll into balls. If you use a teaspoon measure, this amount will make 14 dumplings. Bear in mind that they swell to about 4 times their size once cooked, so I like this size. You can make them bigger but you run the risk of them being uncooked on the inside.


By using a measuring spoon, this will ensure that all the dumplings are an even size.


Bring a pan of water to a rolling boil and drop the dumplings in carefully one at a time.


Boil in the water for 10-15 minutes until they have puffed up. Don't be tempted to cook them in your soup or casserole or they will soak up all your tasty liquid.If you want them to absorb some flavours, you could add a stock cube or some soy sauce to your cooking water.


Once cooked, add them to your chosen dish. Cook for another 5 minutes so that they absorb some of their surrounding flavours.
When you serve them they will be firm in texture, but squidgy too-perfect little steamed dumplings!

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Squidge.

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