Indiana Artisan

Indonesian Coconut Maple Dumplings

Ingredients:

  • 1 1/4 cups KING ARTHUR ALL PURPOSE FLOUR
  • 1 1/2 tablespoon baking powder
  • 1/4 cup tapioca starch
  • 1 1/4 teaspoon salt, divided
  • 8 - 9 cups water, divided
  • 1 1/2 cups PURE MAPLE SYRUP
  • 13.5 ounces coconut milk + 6 tablespoons for garnish
  • 1 teaspoon finely grated gingerroot
  • 6 fresh mint leaves

Preparation:

In a large bowl whisk flour, baking powder, starch and 1/4 teaspoon salt. Add 3/4 cup water and knead until you have stiff dough. If dough appears too dry, add 1 tablespoon water at a time. Wrap dough and let rest for an hour. Meanwhile in a 3 qt saucepan bring syrup, coconut milk, ginger and 1 teaspoon salt to a simmer. Bring 8 cups water to a boil in a Dutch oven.

Roll dough out into a long rope, about 1/2 inch diameter. Cut rope at 1 inch intervals diagonally. Boil dumplings in boiling water about 15 minutes or until dumplings are cooked. Take dumplings out with a slotted spoon and divide over 6 bowls.

Ladle syrup over dumplings. Garnish each with 1 tablespoon coconut milk and one mint leaf

Yields: 6 servings.