Recipe#10471

Title: Chutney

Newsgroups: rec.food.cooking,rec.food.recipes 
 From: jbuhler@is.rice.edu (Jeremy Daniel Buhler) 
 Subject: Chutney Dessert Dumplings 
 Message-ID: CGty2o.3zq@rice.edu 
 Date: Sun, 21 Nov 1993 06:59:12 GMT 

These dumplings are good either for dessert or as an appetizer.
 They're sweet but also mildly spicy, and are quite substantial but
 without fat, salt, or added sugar.  They happen to be vegetarian
 if you're so inclined.
 1/2 (precooked volume) cup rice
 large dollop (a few tbsp or more) of honey
 equal or larger dollop of spicy mango chutney
 1 large handful raisins
 20+ dates and/or apricots, dried
 1+ tsp ginger
 1/3 cup water
 Cook the rice until it's almost (but not quite) done.  Add enough
 chutney and honey to thoroughly coat the rice and form a sauce;
 add the water and reduce, stirring constantly, until the sauce
 attains the consistency of syrup.  Cool until fairly firm, then
 mix in raisins and ginger.
 Note: I used "hot" chutney instead of the standard stuff; it makes
 the flavor more interesting and possibly suitable for an appetizer.
 A lot of the hot flavor evaporates when the mixture is reduced, so
 if you want truly hot dumplings, you'll need to add some chile
 extract just before cooling.  BTW, I used very flavorful (but not
 glutinous) basmati rice; don't try to get away with the tasteless
 boil-in-bag stuff or you will be disappointed.
 2 cups flour
 1 cup water
 In a bowl, combine flour and water, mixing to form a ball.  Remove
 to floured board and knead with your palm for about 3 minutes.
 Shape into a ball, cover with a damp towel, and let stand for about
 3 minutes.
 To shape and assemble, knead dough for about 3 minutes.  Roll into
 a cylinder about 1 inch in diameter.  Cut off the ends, then cut
 into about 24 pieces, each about 3/4 inch wide.
 With the cut side up, press the dough down with your palm to flatten.
 Use a rolling pin (or your hand, as I did) to make pancakes about
 2.5 - 3 inches in diameter.  They should be quite thin to allow
 complete cooking but thick enough to pick up without breaking.
 Place a date or apricot in the center of each pancake and top it
 with 1 tbsp of filling.  Fold over to make a half-circle and pinch
 together the edges firmly.
 Steam for about 5-7 minutes on top and bottom, or however you would
 normally steam dumplings; serve hot.  Makes about 20-24.
 You can freeze the unused dough, but be careful - it sticks to
 itself.
 I imagine these dumplings would be much more impressive if made by
 someone who was competent to fold them :-); however, this doesn't
 affect the taste.  Note that I use no fat, salt, or additional
 sugar.