Gwaramari (Breakfast Dumplings)
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
4 Servings
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Course
Breakfast
Gwaramari (Breakfast Dumplings)
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A recipe for Gwaramari (Breakfast Dumplings) from the cookbook, Lands of the Curry Leaf! These fried rounds of spiced dough are perfect for pairing with milk tea.
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Ingredients
- 250 grams all-purpose flour 9 ounces, 1 2/3 cups, plain
- 1 teaspoon baking powder
- 1/4 teaspoon cumin ground
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste, freshly cracked
- 250 milliliters water lukewarm, 9 fluid ounces, 1 cup
- 1 liter vegetable oil for deep-frying, 35 fluid ounces, 4 cups
Instructions
- Combine the flour, baking powder, cumin, coriander, salt, and pepper in a large bowl. Carefully add the water, stirring continuously, until the mixture becomes a thick paste.
- Cover the bowl with plastic wrap and refrigerate overnight.
- The next morning, heat the oil in a deep heavy-based saucepan over medium-high heat to 190˚C (375˚F), or until a cube of bread dropped into the oil turns brown in 10 seconds.
- When the oil is ready, stir the dough with a large metal spoon to deflate it. Take about 1 1/2 tablespoons of the dough (about 30 grams/1 ounce), shape it into a small ball and gently place it in the hot oil, being careful as the oil will spit. Cook a maximum of six dumplings at a time (so the oil doesn't cool down) for 4-5 minutes, or until golden brown and crisp on the outside.
- Remove using a slotted spoon and drain on paper towel while cooking the remaining dumplings.
- Serve warm.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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