CHIVE DUMPLINGS RECIPES

Steps:

• Mix together flour, butter, baking powder & salt.
• Use your hands to mix them and form large breadcrumbs.
• Add grated cheese & the chopped chives and stir through with a fork.
• Add the milk, little by little, mixing with a fork all the while. You might need a little less or a little more, depending on the flour. Be sure the mixture doesn't get too wet and sticky.
• Now you need to roll the mix into a ball shape.
• Place it in your stew & cook for 30 minutes.
• **In general, a temperature of 150-190/320-360 or Gas Mark 4/5 should be used.

Steps:

• To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
• Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
• To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.