Cheese & Herb Dumplings | Low-Carb | Low-Calorie | Lo-Dough, Lo-Dough – Bread Reinvented. Low Calorie, Gluten Free, Low …
Lo-Dough – Bread Reinvented. Low Calorie, Gluten Free, Low …
Lo-Dough – Bread Reinvented. Low Calorie, Gluten Free, Low …
1. In a mixing bowl, combine the Lo Dough crumbs, the cheese, the herbs, the egg yolk and the water. Mix well – remember – the mix should not be too dry, or your dumplings will be heavy. Roll into 6 individual balls. .
In a mixing bowl, combine the Lo Dough crumbs, the cheese, the mustard, the herbs, the egg yolk and the water. Mix well – remember – the mix should not be too.
In a mixing bowl, combine the Lo Dough crumbs, the cheese (minus a few sprinkles for later), the egg yolk and the milk. Mix well. If the paste is too thick, add a dash more milk.
Lo-Dough is suitable for vegetarians, and GMO, nut and soy free. Ingredients. Water, Wheat fibre (gluten free), Dried Free Range Egg White, Stabiliser (E464), Konjac Flour, Psyllium Husk Powder, Salt.
Chef Anita’s lesson will include a step-by-step, hands-on guide to making those little delights from dough to filling (pork, shrimp and chives) to dipping sauce. Once you book the class, you will receive all the necessary ingredients and kitchen equipment details to make those dumplings.
Using Har Gau Dough recipe, form dumpling wrappings. Place 1 tablespoon of filling in center of each wrapping. Fold the skin in half to create a crescent shape. With your index fingers, create a pleat on each side of the dumpling. Press and seal the edges of the dumpling to form the Phoenix Eye shape. Steam for 5 to 7 minutes and serve immediately.
