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Dumpling Update: Ting Momo
Mar. 1st, 2012 04:40 pmI should get myself a dedicated dumpling icon.
Anyway, Ting Momo! Tibetan Cloud-Shaped Bread Buns. It's a February recipe, but I meant to make it two weeks ago and just got around to it today. Just barely late.
These were pretty easy and pretty healthy - it's a yeast dough, mostly whole-wheat and no fat whatsoever. Once the dough has gone through it's first rise, you roll it out to pieshell thickness, cut it in strips, stack the strips four high, and tie the stacks into knots. Reminded me of my beloved challah knots, and though they have no eggs you glaze these knots with turmeric so they are nice and yellow. The glaze has a little oil, but it's less than a teaspoon per dumpling.
The recipe calls for steaming in a steamer pot for 15 minutes. My steamer pot is tiny, so I opted for the bamboo steamer, and then I worried that the top layer of the bamboo steamer would need more time than the bottom layer and also didn't enclose the whole steamer in a lidded pot but perched it over boiling water in my dutch oven (which isn't tall enough to hold the whole steamer), so I added some time and pulled out the bottom layer and steamed the top for another 15 minutes just in case. in the interest of science (or something, probably not actually science) I sampled dumplings from each layer of the steamer and found them quite tasty! evidence supporting my general theory that extra time steaming probably won't hurt dumplings. These were chewy and toothsome with a really nice flavor from the turmeric. I may just eat them all and call it dinner...
Anyway, Ting Momo! Tibetan Cloud-Shaped Bread Buns. It's a February recipe, but I meant to make it two weeks ago and just got around to it today. Just barely late.
These were pretty easy and pretty healthy - it's a yeast dough, mostly whole-wheat and no fat whatsoever. Once the dough has gone through it's first rise, you roll it out to pieshell thickness, cut it in strips, stack the strips four high, and tie the stacks into knots. Reminded me of my beloved challah knots, and though they have no eggs you glaze these knots with turmeric so they are nice and yellow. The glaze has a little oil, but it's less than a teaspoon per dumpling.
The recipe calls for steaming in a steamer pot for 15 minutes. My steamer pot is tiny, so I opted for the bamboo steamer, and then I worried that the top layer of the bamboo steamer would need more time than the bottom layer and also didn't enclose the whole steamer in a lidded pot but perched it over boiling water in my dutch oven (which isn't tall enough to hold the whole steamer), so I added some time and pulled out the bottom layer and steamed the top for another 15 minutes just in case. in the interest of science (or something, probably not actually science) I sampled dumplings from each layer of the steamer and found them quite tasty! evidence supporting my general theory that extra time steaming probably won't hurt dumplings. These were chewy and toothsome with a really nice flavor from the turmeric. I may just eat them all and call it dinner...