My mom makes the best dumplings.
She mastered not only the consistency of the dough to perfection but also the braid decorating the dumplings.
I have tried to learn this unusual decoration but to no avail.
The stuffing can be savoury or sweet. The sweet ones are made mainly from fruits and quark cheese, while the savoury ones are made from meat, potatoes and cheese, spinach or cabbage.
These are, however, just a few suggestions for the stuffing. There are a whole lot of other fillings you can use for dumplings.
In the recipe below I used quinoa with the addition of white cheese. I served in a broth, which I prepared from the leftovers of some roasted duck. The broth was slightly spicy and had some lemongrass added to it as well.
Ingredients for dumplings.
- 150 g of plain flour
- 1 small egg
- lukewarm water
- 1 tablespoon of salt
- 1 tablespoon of oil
- 100 g of quinoa
- 250 g of quark cheese (lactose free)
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 spring onion
- 1 tablespoon of olive oil
- baked duck leftovers
- 2 liters of water
- finely sliced chili pepper
- 1 tablespoon of dried lemongrass
- 1 spring onion
- 1 carrot
- 1 parsley
- fresh ginger (a 2-inch-long slice)
- lime (juice)
- 1 flat spoon of salt
How to make dumplings.
Dumpling filling: boil the quinoa until soft. It should take about 5 minutes. Let it cool. Pour a tablespoon of olive oil into a pan and add finely chopped spring onion. Fry for a minute on a low heat. Mix the chilled quinoa, quark cheese, fried onion, salt and pepper in a bowl.
Dumplings: sift the flour onto a pastry board, form a small whole and pour a beaten egg into it. Stir with a knife. Gradually add lukewarm water until the dough gets a fairly loose consistency. Knead the dough. Form a ball then roll it out quite thin. If you have enough space, you can use all the pastry at one go. If not, just split it into batches. Cut circles in it with a glass. Place the filling in the middle of each circle, fold them and stick the pastry together with your fingers. If you work with multiple batches, make sure to cover the remaining dough with a kitchen cloth so that it doesn’t dry out.
Boil water in a pot with a tablespoon of salt and oil. When the water starts boiling, add the dumplings. Once they start floating, boil them for 2-3 minutes on low heat. Then remove the dumplings from the water, rinse them cold water in colander.
Broth: for my broth I used the leftovers of some roasted from previous day’s dinner. Place the duck in a pot and pour water in it. Add finely chopped chili peppers, dried lemon grass, a whole carrot, whole parsley, a piece of ginger, salt. Cook for one and a half hours on low heat. Add lime juice at the end of cooking. In order to have a clear broth, drain it through a kitchen towel.
Place 2-3 dumplings in a plate, pour hot broth on it and sprinkle with spring onions.
Good to know when making dumplings in duck broth.
The broth was prepared from the leftovers of roasted duck. I used not only the leftovers of the meat but also the bones. They make the flavour even more delicious.
Do You like quark cheese? Check our recipe for Fruit cake