This is actually a deviation from my gnocchi recipe. I wanted to incorporate plantains into my pigeon pea soup and I ran across this concept. I tweaked out the dough a little bit and used coconut milk to enhance the flavor. The only real difference is that I changed the starch and then added more into them for texture.
Ingredients
Plantains, 3 ea
Coconut Milk 12 oz
Flour 1-2 cups
Eggs 3 ea
Baking Powder 2 tsp
Salt 2 tsp, to taste
Pepper 1 tsp, to taste
Method of Procedure
Preheat oven to 350 degrees
Peel your plantains and roast for 45 minutes or until soft.
Take two of the plantains and add them to a food processor along with the coconut milk and eggs then puree.
Mix your flour, baking powder, salt, and pepper in separate bowl then combine with the pureed plantains.
With your last plantain dice is into small cubes.
Fold those into the plantain batter.
Spoon out your dumplings onto a plastic wrapped tray*
Chill the dumplings for 1 hour.
While the dumplings are chilling, take the broth from your soup (or just chicken broth) and bring to a slight roll.
Poach off your dumplings for around 7 minutes until cooked through.
*I find when you wrap a hotel pan with plastic wrap you keep more of a round texture. You can spoon them out onto a tray if you would prefer.
Commenti