Dumplings Equal Love by Liz Crain

Dumplings Equal Love by Liz Crain

Author:Liz Crain [Crain, Liz]
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2020-10-13T00:00:00+00:00


1 Prepare the dough according to the instructions on this page or 49, respectively, or set out the store-bought skins. I recommend using smaller 3- to 3½-inch skins for these since they are rich and sweet like candy.

2 In a large skillet over medium-low heat, toast the sesame seeds for 4 to 5 minutes, stirring occasionally and making sure that they don’t burn, until the white sesame seeds are golden and aromatic. The shift happens very quickly: the seeds will start to snap and crackle, and you might get a touch of smoke. Once they are golden, remove them from the heat immediately because if they toast too long, they’ll become dark and bitter. Transfer them to a baking sheet in an even layer to cool.

3 In a small skillet over medium-low heat, toast ¼ cup of the coconut for 3 to 4 minutes, stirring occasionally and making sure that it doesn’t burn, until it has turned golden. This shift also happens quickly, so be careful not to burn it. Transfer it to a plate or shallow bowl to cool for later use as garnish.

4 In a medium pot over medium-low heat, warm the honey, sugar, and sesame paste for 3 to 4 minutes, stirring regularly, until the sugar has mostly dissolved but is still slightly grainy. Remove from the heat.

5 In a food processor or coffee grinder, or using a mortar and pestle, coarsely grind the cooled sesame seeds.

6 In a medium bowl, combine the remaining 1¾ cups coconut, the ground sesame seeds, and the salt, and slowly stir in the still-warm honey mixture. Work it together with your hands. This feels a bit like kneading a sticky, grainy dough. Use while still slightly warm and malleable.

7 Form the dumplings according to the instructions on this page or 51, respectively.

8 Steam the dumplings according to the instructions on this page or 30, respectively.



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