Rose Dumplings Recipe
Ingredients
| 1/2 cup nonfat dry milk powder | ||
| Cream cheese | 1/2 | |
| Almond extract | 1/2 Teaspoon | |
| Butter | 1 Tablespoon, melted | |
| Flour | 2 Tablespoon | |
| Baking powder | 1/4 Teaspoon | |
| 1 heaping tablespoon vanilla-flavored or plain yogurt or as needed | ||
| 4 cups peanut or vegetable oil for deep-frying | ||
| Pistachio nuts | 1 Tablespoon, chopped | |
| Rose petals, if desired | ||
| Water | 1 Cup (16 tbs) (Rose Syrup:) | |
| Sugar | 1 Cup (16 tbs) (Rose Syrup:) | |
| Rose water | 1 Tablespoon (Rose Syrup:) | |
Directions
Prepare Rose Syrup.
In a small bowl, combine dry milk powder, cream cheese, almond extract and butter.
Stir in flour and baking powder.
Combine until mixture is consistency of fine crumbs.
Blend in yogurt to form a dough.
Shape in 12 small smooth oval or round balls.
In a wok or heavy shallow saucepan, heat oil to 345 F (165 C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Fry 4 or 5 dumplings at a time, turning often, 3 to 4 minutes or until light golden-brown.
Do not fry quickly or they will become tough.
Drain on paper towels.
Immediately place hot dumplings into warm Rose Syrup.
Let stand at room temperature 1 hour or until dumplings swell from absorbing some of syrup.
Sprinkle individual servings with pistachio nuts and garnish with rose petals, if desired.
Rose Syrup: In a medium-size saucepan, combine water and sugar.
Bring to a boil over medium heat; cook 10 minutes.
Stir in rose water.
Reduce heat to lowest setting and keep syrup warm.
In a small bowl, combine dry milk powder, cream cheese, almond extract and butter.
Stir in flour and baking powder.
Combine until mixture is consistency of fine crumbs.
Blend in yogurt to form a dough.
Shape in 12 small smooth oval or round balls.
In a wok or heavy shallow saucepan, heat oil to 345 F (165 C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Fry 4 or 5 dumplings at a time, turning often, 3 to 4 minutes or until light golden-brown.
Do not fry quickly or they will become tough.
Drain on paper towels.
Immediately place hot dumplings into warm Rose Syrup.
Let stand at room temperature 1 hour or until dumplings swell from absorbing some of syrup.
Sprinkle individual servings with pistachio nuts and garnish with rose petals, if desired.
Rose Syrup: In a medium-size saucepan, combine water and sugar.
Bring to a boil over medium heat; cook 10 minutes.
Stir in rose water.
Reduce heat to lowest setting and keep syrup warm.
Chef
