|Afghan Food & Cookery: Noshe Djan|
|by Helen Saberi|
Situated at the crossroads of four major regions--the Middle East, Central Asia, the Indian subcontinent and the Far East--Afghanistan has survive...
Results 1 - 10 of 43 for rice dumplings
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Place wheat starch ... pour in the rice. Fry the ... of the top and bottom dough together. Boil until all dumplings have risen to the top of the water.
Mix together all ingredients and knead together for 10-12 minutes. Rest for at least 1 hour. Heat the oil, add the cumin and mustard seeds and stir ...
Mix together and make meatballs. Place in a 3 or 4-quart kettle in which sauerkraut has been spread in bottom. Pour in enough water to cover and ...
Clean and core ... ground chuck, corn, rice and enough undiluted ... carefully pry between dumplings with a spoon ... we thought the peppers were "yucky")
Mix dough. Shape into small ball then roll into circles. Set aside. Prepare Filling: Heat pan and oil it. Stir in 1/2 pound pork, the dried shrimp, ...
Brown meat on ... mix thoroughly. Drop dumplings on top of ... parsley on top of dumplings before serving. Makes 6 to 8 servings. A Farm Journal 5-star recipe.
Combine vinegar, water, ... Serve with potato dumplings. Cook potatoes, drain and rice or mash potatoes. ... done when they come to top. Should serve 6.
Mix all ingredients together and pour over meat; let stand overnight at room temperature. Turn once or twice. Bake at 300 degrees for 2 hours. Serve ...
Add rice, carrots (cut ... will almost stand in batter. Quickly drop spoonfuls of dumplings into boiling soup. Cover and do not peek for 15 to 20 minutes.
Combine corn, soup ... minutes or until dumplings are cooked. Makes ... fork just enough to blend. Add to flour mixture and beat with spoon until smooth.
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