I've been really into sourdough during this quarantine and I've been thinking of new ways to use the discard. Fried dumplings was the first thing that came to mind, so I created this recipe. It's such a simply techipnue but the true magic of this is allowing the dough the rest overnight, which allows the gluten to develop and create the fluffiest dumplings!
Recipe Makes Fried Dumplings for two -
Ingredients:
150g Flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon and half coconut sugar (sugar of choice)
Water 80g
Discard starter 70g
Neutral Oil for frying
Start by mixing the flour, baking powder, salt and sugar together. The stir till combined. Then in a separate bowl mix your discard and water together, once combined add to the dry ingredients. Using you hand or a wooden spoon combine, until it becomes a ball of dough. Knead a little to make sure there are no dry spots.
Cover the dough in cling film then rest in the fridge overnight.
The next morning, section the dough into 6 separate balls. Forming using your fingers to stretch and tuck onto itself. The dough should feel relaxed and flexible. Set aside on a lightly floured surface.
Heat the oil in a deep frying pan or dutch pot a cast iron for this would be perfect. You want enough oil to be able to cover most of the dumpling. The trick to cooking perfect fried dumplings is to cook in on a medium heat for a longer time as opposed to a high heat. Check the oil is at the right temperature by using a small section of dough and if it sinks and sizzles the slowly rises, it's perfect. This will ensure that the dumplings cooks all the way through.
Fry on the first side for 4-5 minutes until you have a light but golden colour, then flip on the other side and could for another 4-5 minutes, rotating on the paler sides as the dumplings get more golden. Tt will be very tempting to turn up the temperature, but just be patient. In total it will take around 8-10 minutes to cook.
Once cooked all the way though place on a clean tea towel or paper towel to take away the access oil. Serve with Ackee & Callaloo, or add as a side to any of your main dishes.
