This will satisfy your dumpling urges. You can use this “Fat Head” dough for all sorts of dumpling filling. I have tried beef, pork, shrimp mixtures, Asian style and so much more. Easy and delicious. I like to serve these with grass fed sour cream or Polish sour cream cucumber salad
NOTE* On this recipe you must use low moisture part skim mozzarella.
| Prep Time | 1 hour |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
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Ingredients
For the Filling
- 1 head organic cauliflower cut into small pieces
- 2 tbsp raw heavy cream
- 2 tbsp grass fed unsalted butter
- 1/4 cup shredded grass fed cheddar I used Dubliner by Kerry Gold
For the Dough
- 2 cups shredded low moisture part skim mozzarella cheese
- 1/4 cup grass fed unsalted butter
- 2 cups fine almond flour
- 1 organic onion roughly chopped
Ingredients
For the Filling
For the Dough
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Instructions
- Clean and cut the cauliflower into small pieces and place in a microwave safe bowl.
- Add cream and butter and salt to taste.
- Microwave on high uncovered for six to 8 minutes until tender.
- add cauliflower to food processor or blender. Add cheese and blend well. Add more butter, cream and salt to taste if needed. Set aside.
- Place shredded mozzarella in a microwave safe bowl. add butter and microwave on high for one minute. Stir and microwave again for 1 1/2 minutes. Stir well until combined.
- Lightly beat the egg and the yolk and add to cheese mixture and stir until well blended.
- Add the almond flour and stir until almost blended.
- Roll dough out onto a piece of parchment paper and knead for about 3 minutes until it becomes a well formed dough.
- Break off a small amount of dough and roll into a 1 1/2 in ball. Press into a flat circle on a large piece of parchment paper. Repeat with the remainder of the dough.
- Using a teaspoon, fill each round with a small amount of filling.
- Pull the dough over the filling pressing the edges closed in a shape of a small pie.
- Place on a platter or cookie sheet. At this point you can refrigerate overnight, or freeze for 20 minutes before cooking. (You can also freeze them in a airtight container with wax paper between layers for future use)
- Place a 2 tbsp unsalted grass fed butter in a non stick pan. Add onion and cook over medium high heat until translucent (about 3 to 5 minutes)
- Add dumplings, (try not to have them touching as the cheese melts and they stick together. ) Fry for about 1 to 2 minutes and flip. Fry for another 1 to 2 minutes.
- Remove from pan onto platter, top with a little kosher sea salt and fresh ground pepper and serve with sour cream. MMMM
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In the instruction you refer to egg and yolk for dough but ingredient list has no mention of this nor quanity.
I am sorry, I missed the ingredient. I have since fixed it.