only Polish captions for now
PREPARATION TIME: approx. 1h
SERVINGS: 2 portions
YOU WILL NEED
120 g wheat flour
50 g soy flour (optional, can be replaced with more wheat flour)
2 tablespoons cricket flour (optional)*
½ teaspoon salt
¾ cup hot water
1 teaspoon sweet paprika
70 g cream cheese
100 g surimi
a handful of green onions, chopped
a handful of parsley, chopped
a pinch of chili flakes
¼ cup butter, at room temperature
2 tablespoons milk, at room temperature
a pinch of salt
a few drops of lemon juice
- Mix the wheat and soy flours (if you don’t have the latter, replace it with an appropriate amount of wheat flour).
- Optionally add cricket flour (* note – as people allergic to mollusks, crustaceans, or mites may have an allergic reaction to crickets).
- Pour hot water over the flours, first mix with a fork, then knead with your hands into a smooth, uniform dough. Sprinkle a bit of regular flour during this process so the dough doesn’t stick to your hands.
- Then set aside the dough ball for 30 minutes to rest, covering with an upside-down bowl.
- Mix cream cheese, surimi, chopped green onions, parsley, and chili flakes in a bowl.
- Make small balls (approx. 1 inch diameter) out of this mixture and set aside.
- Beat room temperature butter, milk, salt, and lemon juice in a bowl until smooth and light.
- Set aside.
DUMPLING FORMATION AND FRYING
- Divide the rested dough into smaller pieces and roll out thin (approx. 2 mm thickness).
- Place a filling ball in the center of each piece of dough, then seal the edges by folding in half and pressing firmly.
- Heat canola oil in a saucepan over medium heat. Check the temperature by submerging a pea-sized ball of dough – if it sizzles immediately and get browned in about 1 min, oil is ready!
- Fry the dumplings in small batches for 1-2 minutes each side, until crispy and golden.
- Remove and drain excess oil on paper towels.
- Serve hot Trilo Bites with whipped butter.
[Sponsored post in collaboration with Bethesda Poland]