Menu and Recipe Manu.. - The Early Childhood Commission

219
Vegetarian Menus and Recipes
DAY 9
BOILED DUMPLING
(Staple)
Ingredient Metric Standard Measure Method
water 1 ½ l 48 6 cups 1. In a large stock pot over high heat, combine salt and
salt 5 g - 1 tsp
water and put to boil.
All-purpose flour 600 g 20 oz 3 cups (packed) 2. Sift flour into bowl.
Salt 15 g ½ oz 1 tsp 3. Add salt and combine well using a fork.
Water 240 ml 8 oz 1 cup 4. Add water ounce by ounce and distribute evenly with a
fork until 2/3 of water is added.
5. Use (clean) hands to continue to mix water and flour
and make dough.
6. Knead dough for 2 minutes.
7. Portion into 40 pieces.
8. Shape into discs.
9. Place dumplings in boiling water.
10. Reduce heat to medium and remover cover half way.
11. Cook for approximately 20 minutes until done.
12. Remove from heat.
13. Hold and serve hot.
Menu and Recipe Manual for Early Childhood Institutions