POTSTICKER DUMPLINGS RECIPE - BBC FOOD
Dumpling dough is so easy to make and tastes infinitely better. Fill them with your favourite meats, veg or fish for a Sunday treat.
Provided by Ken Hom
Prep Time 2 hours
Cook Time 30 minutes
Yield Makes 18 dumplings
Number Of Ingredients 19
Steps:
- For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry.
- Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes.
- Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
- For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.
- After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
- Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands.
- With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter.
- Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
- Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
- Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
- Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.
- To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan.
- Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
- For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.
- To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.
PIZZA MARGHERITA IN 4 EASY STEPS RECIPE | BBC GOOD FOOD
Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Total Time 35 minutes
Cook Time 10 minutes
Yield Makes 2 pizzas, serves 4
Number Of Ingredients 11
Steps:
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: if you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
Nutrition Facts : Calories 431 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.9 milligram of sodium
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