This is my comfort food of comfort foods! I could eat this every day of the week (and gain 100 pounds a week). It’s made in under an hour and just about makes itself.
3 medium size onions
1,5-2 lbs casserole meat, chopped into bitesize chunks
4-5dl beef stock
4-6dl heavy cream
Chop the onions into larger size chunks and the meat into bitesize chunks. This can be done in the morning, and it’s ready for dinner time,
Mix a little all purpose flour with lots of madras curry and a little salt & pepper. Cover the meat with the mix and make sure you have it well covered. (The flour will thicken the “sauce”).
Add a generous amount of butter into a large casserole and sweat the onions a few minutes. Add the meat and cook it until seared.
Add the beef stock and about half the cream, bring to almost boil and add more cream if needed. Turn down heat to medium low, and cover with lid. Set a timer for 30-40 minutes and cook rice as you normally would (I use a rice cooker).
Serve casserole with rice and enjoy a very savory dish!
So; This recipe is very basic and you can make it as hot as you want, at the same time as you can make the filling any way you like.
3dl all purpose flour
~1dl just boiled water (if you add too much water, add more flour)
In a mixer with the hook attachment, add all the flour and mix in the water. Note: Don’t add all the water at once, but make sure you add just enough to make the dough come together, and is a bit “sticky” without leaving dough on your fingers/hand. Put the dough in some clingfilm or a bag, and let rest for at least 20 minutes. (The dough is best if you make it the same day as you’re going to use it.)
While the dough is resting, it’s time to make the filling. I personally like it with medium chili heat, but you can make it as hot as you want.
Start by making a paste in a mortar and pestle (if you have one) or you can make it in a food processor. I use the following ingredients:
2 tsp fresh ginger
3 cloves garlic
lemongrass to taste
1 medium hot chili with seeds
Mash this together to make a paste and add the paste to your desired meat. In this version I used a base of ground chicken, adding the paste and very finely chopped spring onions.
Roll out the dough into a sausage and cut into equal pieces and roll them into thin circles with enough flour to not stick. I used a large rolling pin, but you can easily use any rolling pin you want. I actually think it would have been easier if I used a smaller pin.
Form small pouches, add a tablespoon or so of the filling and crimp the crescent shaped dumplings. Make sure they are sealed shut. If you used more flour, wet the end of the dough so that it sticks together nicely.
When you are done making the dumplings, it’s time to cook. These almost make themselves, after they’re browned on “both sides”.
In a frying pan, add a couple of tablespoons of oil and over high heat fry the dumplings before adding a half a cup of hot water (makes the water heat up quicker). Reduce to a simmer and let it cook for about 13-15 minutes or until the filling is cooked through.
I hope this quick recipe helps you cook these wonderful bite size goodies. Let me know here, send me an email or post to social media (remember to tag me).