- Add the flour, yeast, sugar, salt and olive oil into a large
mixing bowl and use the dough hooks on the handmixer to
- Slowly start to add the water into the flour continuing to mix
with the dough hooks until the mix is all brought together to form
a large craggy ball.
- Continue to knead (low speed ) for a few minutes until the
dough changes into a smooth ball, once this has been acheived,
cover the bowl with cling film and leave the dough to rest in a
warm place for 30-40 minutes.
- Mix together the Brown sugar, nuts and cinnamon, use the hand
blender chopping beaker and blade to chop to a fine consistency,
- Knock back the dough and place on a lightly floured work
surface, rolling to form a long sausage consistent to how many
dumplings you prefer to make. ie 12 medium or 16 mini Cut the dough
in half and then each half into 6 or 8 pieces.
- Take each piece of dough and use the palm of you hand to roll
onto the surface in a circular motion to create a smooth ball.
- Lighty flour a baking sheet ready to sit the dumpling on once
- Filling the dumplings....
- Take on of the balls and gently press in the middle to flatten
and form a small pattie.
- Fill with a generous Tsp of the sugar mix then pinch all the
sides together to seal the mixture inside, turn over and gently
press down to form a slightly deflated shape ball and place on the
floured baking sheet.
- Repeat the above with all the remaining dough balls, seam side
down onto the baking sheet, cover with cling, remembering to shake
a little flour onto the dough balls first to prevent sticking then
allow to sit for 20-30 minutes.
- Heat the sunflower oil in a saucepan or deep frying panon a
medium heat to shallow fry the dumplings, to check the oil is hot
pinch a piece of the dough and place into the oil, if it sizzles
then it is perfect for the dumplings.
- Place the dunmplings into the oil seam side down and depending
on the size, fry 2-3 of the dumplings together, when the bottom
side is golden brown, turn over to fry the other side, and on the
third turn place a lid over the top just for a minute, this helps
the sugar to dissolve.
- Carefully remove the dumplings from the hot oil and place onto
kitchen towel to absorb any excess oil.
- Line an airtight container, or cake tin with greaseproof paper,
then kitchen towel on top and sit the dumplings in packed together,
and dust with sugar of your choice.
- Eat while they are still warm and enjoy.
These dumplings do not have to be balls, they can be gently
flattened after filling and shallow fried to a "flat pancake "in
the traditional korean way.
Dumplings can be filled with anything, try nutella, chocolate
drops, coconut, peanut butter.
melt chocolate and dip in half the dumpling and allow to
Or go savoury with garlic, pesto, cheese and cover with a little
Any leftover sugar filling, place in an airtight container for
the next batch.
always use safety measures around hot oil.