Saturday, February 23, 2008

Sweet no more... Savory Dumplings.

1 cup
Sifted Chick Pea Flour
1 teaspoon
Baking Powder
1/4 Cup
Boiled Pumpkin
4 Whole eggs
Dash of nutmeg
Dash of Cayenne Pepper
or Paprika (Less Heat)
Dash of salt
1/4 Cup of Boiled Cauliflower
1/8 Cup of Tarragon, Chives and Cilantro Chopped.
4 oz. of Luke warm water.
4 Tablespoon of oil or Ghee (Clarified Butter)

Make two batters
1. Runny Batter:
One egg White and 3 yolks
1/4 Cup of Flour
Let sit aside on a bowl

2. Solid Batter:
One Whole Egg
and the remaining egg Whites Beaten to soft peaks
Mix in a Bowl Dry Ingredients
Herbs, Flour, Salt, Paprika, Baking Powder
Add the Ghee and the whole egg
Fold the egg whites
Drain the Pumpkin and the Cauliflower and squeeze dry
Fold in the vegetables
You should have a batter that can be rolled into little balls.
If too wet add flour if too dry add some Ghee.

In a deep pan heat corn oil enough to float your dumplings
After rolling all the batter into balls (Do not make them too thick)
Let them rest for one hour under a damp cloth at room temperature.
Dip in the runny batter
and drop to fry in the pan.
Balls that are too thick may not cook through.
Balls that are too small will separate.

Enjoy with tamarind Sauce or Yogurt.

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