How to Cook Appetizing Gaimat (Sweet Dumplings)

Gaimat (Sweet Dumplings). The Riverview Restaurant was specifically designed to take advantage of the natural beauty of the region and provide an exceptional view of Troutdale's scenic Sandy River. The gazebo and manicured grounds have been designed to explore, host weddings and receptions, and for entertainment or musical venues. It was during the Agosto Montefalche, the big summertime festival in town, at the "Taverna San Fortunato," an open-air restaurant where volunteers serve up free, simple fare. "Salami, strangozzi, dumplings and of course meat: barbecued sausages, ribs, steaks… all pork!" Magnini adds.

Gaimat (Sweet Dumplings) Foursquare uses cookies to provide you with an optimal experience, to personalize ads that you may see, and to help advertisers measure the results of their ad campaigns. Get menu, photos and location information for Real Mo-Mo's in Toronto, ON. This restaurant serves fresh pepper (pad prik sod), sweet basil leaves (pad ka plow), larb, bean thread salad (yum woon sen), ka-noom jeep (thai dumpling), lemon grass with chicken (tom yum kai), and som tum (green papaya salad). You can cook Gaimat (Sweet Dumplings) using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Gaimat (Sweet Dumplings)

  1. Prepare 2 cups of all-purpose flour.
  2. It’s 1 tbsp of instant yeast.
  3. Prepare 2 tbsp of granulated sugar.
  4. Prepare 2 tbsp of corn starch.
  5. You need 2 tbsp of powdered milk (Nido).
  6. It’s 1 tsp of vegetable oil.
  7. You need 1/2 tsp of salt.
  8. Prepare 1 1/2 cup of lukewarm water.
  9. You need of Deep frying.
  10. Prepare 3/4 of of a fryer pan covered with vegetable oil.
  11. Prepare 1/2 cup of vegetable oil for using.
  12. You need 1 of small table spoon.

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Gaimat (Sweet Dumplings) instructions

  1. Start with mixing yeast and sugar with the warm water. Let it rest for 10 mins..
  2. Mix your dry ingredients together then add the wet mix and the oil..
  3. Mix by hand for 5-7 mins. Make sure you knead the wet dough hard multiple times. (I mean smacking the dough, bring it up then heat it to the bottom surface)..
  4. This is a wet dough so once you finish step 3 your dough should cut in layers when you uphold it. *Meaning your dough should not go straight down or cut slow. If you reach 3-4 layers cut that means your dough is good..
  5. Seal your dough with plastic wrap for 60-90 mins in a dark place “oven/microwave”. It should double/tripe in size. Then take it out and it should ook like something like the pic below..
  6. This is an important step. Heat your oil to a medium heat that is hot enough to bring the dough up. With a small spoon dip it first in the side oil and scoop the dough at of your squeezed hand and to the pan right away. Dip the spoon in the side oil cup every other time to release the dough quickly. Try to be quick in order to have consistency with all..
  7. Continue mixing until you reach a golden colour or a brown gold colour. Take out the balls to a pan covered with paper towel..
  8. Season your Gaimat with honey, sugar syrup or sweet condensed milk. Enjoy it.

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