Sichuan dumplings with soy sauce caramel Essay Example for Free

Sichuan dumplings with sojaa behave caramel EssayRate this recipe2,302207,4,1,02,302207,4,2,02,302207,4,3,02,302207,4,4,02,302207,4,5,017 votesRecipe by Rishi Desai ContestantMakes 20Ingredients2 cups (200g) moist coconut flakes or shredded coconut60g ribbon sugar, coarsely grated teaspoon ground cinnamon bark teaspoon ground cardamom teaspoon ground nutmeg1 teaspoon Sichuan peppercorns125ml ( cup) milk20 gow gee wrappersVegetable oil, for heat up110g ( cup) brown sugar250ml (1 cup) thickened cream2 tablespoons dark soy sauceAdd to Shopping ListMethod1. To make the filling, combine coconut, palm sugar, cinnamon, cardamom, nutmeg, peppercorns and milk in a saucepan set over low heat. Cook for about 5 minutes or until the palm sugar has melted, stirring often. Transfer mixture to a blender and blend to a coarse paste.2. engineer 1 tablespoon of filling into the middle of a wrapper, and lightly brush edges with water. Using your fingers, gently flirt the edges of the wrappe r together, crimping at intervals to seal, forming dumplings with a flat base. Repeat with remaining filling and wrappers.3. In batches if necessary, shoes dumplings in a large steamer basket, sitting over a saucepan or wok just now filled with boiling water. Steam for 10 minutes or until wrappers are tender. Remove and set aside on a tray lined with baking paper.4. Heat oil in a large frying pan set over medium heat. Cook the base of the dumplings for about 1-2 minutes or until golden brown.5. Meanwhile, to make the soy caramel, place brown sugar, cream and soy sauce in a saucepan over low heat. Bring to a simmer, and cook for about 10 minutes or until a thick caramel. Transfer caramel to a jug.6. To serve, place wontons on a plate and serve with soy sauce caramel.Print RecipeRecipe CardCreate PDF.