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Funky Dumplings

Posted: Wed May 24, 2017 5:45 pm
by zelph
I copied from whiteblaze what I had posted there :-)

Funky dumplings
Here’s the basic recipe for the Funky Dumpling Mix:
2 cups all purpose flour
2-1/2 TSP Bakers’s Corner Baking Powder
1/2 TSP salt
Mix above ingredients together and add whatever dry seasonings you may prefer.
I’m experimenting with 1/3 cup of the above ingredients when using the Toaks 650 Light pot. I put the 1/3 cup mix into a Ziploc bag and then add 1 TBSP margarine. I mix the margarine into the mix by kneading the sides of the Ziploc till margarine is absorbed into the mix and then I add 2 TSP water and knead that into mixture. Now it’s ready to put into hot soup. noodles and chicken or hot blueberry compote. Simmer until surface of dumplings looks matte, not glossy. Test with toothpick till no mix sticks to it. The dollops of mix will float on top of the hot liquid.

Work with this mix at home on your stove top until you are comfortable taking it on a hike.

Tomorrow I'll use coconut oil in place of margarine to mix in with the dry mix. Coconut oil is trail friendly and tastes better.

I can mix the batter and then curl it around a frankfurter and then em-pail it onto a stick and roast it and then put mustard on it to enjoy :D

The recipe for the basic mix is almost the same as for "bannock"

05-22-2017, 13:02Farr Away
If you're putting them on blueberry compote, I'd add cinnamon &/or nutmeg to the dumplings. For savory, garlic &/or a little chicken bouillon granules.

I modified the basic dough recipe. I added 2 packets of Stevia and upped the baking powder to 2 TBS and deleted the seasoning. I decided not to add seasoning to the mix, this way I can use it for dessert or meals.
Using my Toaks Light 700 I boiled 2 cups and then added 1 cup MT House, stirred the mix in for 1 min and shut off heat. I used 1/2 cup(instead of 1/3) of dough mix and 1 TBS butter into a Ziploc and kneaded it till mixed and then added 1 TBS water, kneaded that till it released from walls of ziploc. While the dough was still in the ziploc, I flattened it out into a 3/8″ thick disc. I put the disc into the pot and turned on the heat to simmer. simmered it for about 5 min. turned heat off and let sit till cool enough to eat. That took at least 15 min. dumpling was cooked to perfection. 700ml of food is a good, hearty meal for a 235 pounder guy like me.
I used a small 3″ simmering disc to insure no scorching inside pot. I’ll get a photo of it and submit later or tomorrow.

Made lunch using coconut oil. Flattened the dough down to 1/4" thick. 2 cups to a boil, dumped in 1 cup Mtn Hse, turned heat off. Mixed dough, flattened it and put into pot and then simmered for 4 min. transfered from pot to ceramic bowl to cool down faster so i can enjoy once I make this post :-)

I used the chicken flavoring packet from Ramen noodles. The photo shows the simmer disc that I used.

The taste was ok. coconut oil flavor was a little strong, needs more Ramen flavoring ;-) dumpling was completely cooked and adds substance to the meal :-)

Next test will be outside at the local forest preserve using an alcohol stove.

Re: Funky Dumplings

Posted: Sun May 28, 2017 4:26 pm
by Ridgerunner
Saved ;)

Re: Funky Dumplings

Posted: Sun May 28, 2017 11:06 pm
by zelph
My wife found a product called Woof'ems hold on for a second, will be back with a video

Re: Funky Dumplings

Posted: Sun May 28, 2017 11:07 pm
by zelph
here the woofem video, the same dough recipe above can be used on the woofem's

Re: Funky Dumplings

Posted: Fri Oct 13, 2017 5:07 pm
by Ridgerunner
Did you purchase a woof-em? It might be a useful tool for base camping.

Re: Funky Dumplings

Posted: Fri Oct 13, 2017 6:24 pm
by zelph
Never did make one or purchase. Looked like a fun project but got sidetracked as usual.

The end product when cooked looks woofable :hungry: