餃芭特拿 Jiao Batena
Chinese Dumpling in Butternut wrapper
This is second time I made dumpling wrappers. Suprise! It came out well and taste delicious. Back to 2010, I was making dumplings for celebrating Chinese new year, but unluckly the dough came out so poor, it was even still like liquid. Well I was too young I guess..
Ingredients
- Dumpling Wrapper
- Fresh butternut blocks 170g
- Cold water +-100ml
- Oat flour 125g
- Cake flour 175g
- Salt 1/2 tsp
- Dumpling Filling
- Exlarge egg 3
- Tomato 2
- Salt 1tsp
- Brown sugar 1tsp
- Milk 2 tbsp
- Olive oil 1 tsp
Directions
A. Dumpling Wapper
- Blend the steamed butternut and 50ml of cold water to smooth.
- Well mix the butternut smoothie and the rest of cold water to 200ml for total.
- Combine oat flour, cake flour and salt well in a big bowl and mix well, then slowly stir in the butternut smoothie form a smooth dough. join the butternut smoothie and knead the dough into a smooth ball.
- Cover with a wet cloth or plastic wrape for resting 30 miuntes.
- While the dough is resting, prepare the filling ingredients. Cut the tomatoes into cubes and mix the egg with milk.
- Heat the pan and stir fry tomato cubes and egg liquid until dry and join the salt and sugar. If the filling is too wet and that will break the wrappers.
- Place on the plate and cool it down.
- Divide the dough into 2 parts and place another part back to the bowl and cover. Knead the dough into a long stick shape and cut it into 10g for each small gough. Roll each dough out into a circle about 8 cm. Add some flour on the surface of wrappers.
- Place a small portion (about 1 tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. (If the dough of egde is wet then do not wet the edge.) Fold the dough over the filling into a half moon shape and pinch the edges to seal. Pull and combine the 2 side of edges to the middle.
- Place the dumplings on the sprayed flour plate and add some cake flour on the top of the dumplings too.
- bring a large pot of boiled water to boil. Add the dumplings, gentle stir so they don't stick together. When the water is boiled, and add 1/2 cup of cold water. Cover and repeat twice then it's ready to serve.