Sichuan dumplings with soy sauce caramel Rate this recipe: 2,302207,4,1,0 2,302207,4,2,0 2,302207,4,3,0 2,302207,4,4,0 2,302207,4,5,0 17 votes Recipe by: Rishi Desai – Contestant Makes: 20 Ingredients 2 cups (200g) moist coconut flakes or shredded coconut 60g palm sugar, coarsely grated ? teaspoon ground cinnamon ? teaspoon ground cardamom ? teaspoon ground nutmeg 1 teaspoon Sichuan peppercorns 125ml (? cup) milk 20 gow gee wrappers Vegetable oil, for frying 110g (? up) brown sugar 250ml (1 cup) thickened cream 2 tablespoons dark soy sauce Add to Shopping List Method 1. To make the filling, combine coconut, palm sugar, cinnamon, cardamom, nutmeg, peppercorns and milk in a saucepan set over low heat.
Cook for about 5 minutes or until the palm sugar has melted, stirring often. Transfer mixture to a blender and blend to a coarse paste. 2. Place 1 tablespoon of filling into the middle of a wrapper, and lightly brush edges with water.
Using your fingers, gently bring the edges of the wrapper together, crimping at intervals to seal, forming dumplings with a flat base. Repeat with remaining filling and wrappers. 3.
In batches if necessary, place dumplings in a large steamer basket, sitting over a saucepan or wok barely filled with boiling water. Steam for 10 minutes or until wrappers are tender. Remove and set aside on a tray lined with baking paper. 4.
Heat oil in a large frying pan set over medium heat. Cook the base of the dumplings for about 1-2 minutes or until golden brown. 5. Meanwhile, to make the soy caramel, place brown sugar, cream and soy sauce in a saucepan over low heat. Bring to a simmer, and cook for about 10 minutes or until a thick caramel. Transfer caramel to a jug. 6.
To serve, place wontons on a plate and serve with soy sauce caramel. Print RecipeRecipe CardCreate PDF