golden
dumplings

go straight to the recipe

Golden Dumplings why, why are they so popular?

I found three different recipes on my database so long since I have made them I took a punt and didn’t check Grandma Quinn’s recipe book.

Basic ingredients, but, just in case you are going shopping all that you will need out of the ordinary is 300g Lyle’s Golden Syrup for four portions.

When I had Mistress Augustine’s we had a Sydney diner who would ring and beg for them to be on the specials the night he was coming in for dinner…LOL it was fun to tease him that I wasn’t sure I could manage it. I always thought the popularity of Golden Dumplings hilarious, so simple, so old-fashioned, so scrumptios.

AO JULY 2 2024

an oldie but a
goodie

serves 4 or [8]

for the syrup
300g [600g] Lyle’s Golden Syrup
72g [144g] caster sugar
72g [144g] unsalted butter
125g [250g] water

Remembering that this boils up select a saucepan that is at least three times the volume of ingredients. Weigh everything into a saucepan and place on high heat. Stir long enough that the sugar is lifted from the bottom and dissolved and whisk every now and again until it is combined and a little thickened.

The syrup can be made the day before but needs to be reheated and kind to assemble the golden dumplings.

THE SYRUP.

so, so quick and easy

for the dumplings
225g [450g] Self Raising Flour
8g [16g] double action baking powder [omit if you like a firmer, denser more old-fashioned golden dumpling]
100g [200g] unsalted butter, room temperature
180g [360g] full cream milk
1 [2] room temperature egg

you will need
5cm ice cream scoop or similar
hot water to clean the scoop between scoops

THE FINISHED DUMPLING MIX.

In your food processor put the SRF and baking powder if you are using it and combine. Add the butter and work until it is incorporated. Slightly warm the milk and whisk the egg into it. with motor running add the egg and milk and work until combine, scrape down the sides and give the mix another whizz.

SYRUP AT THE BOTTOM.

I’ve chosen to make individual portions for the purpose of the pictures… put about 5 mm of syrup in the bottom. Two very slightly rounded scoops per portion, and a small ladle syrup over the top.

READY FOR THE OVEN.

There are several ways you can cook the golden dumplings.

My Grandmother Quinn cooked them in a saucepan with butter paper on top and a lid….with the fantastic temperature control you have with induction this would be very easy. We used to fight over scraping out the saucepan.

You can also steam them, but I prefer the little crust you get in the oven.

preheat oven to 180°C
Cover with baking paper and then tightly cover with foil. Place in the middle of the oven and set a timer for 20 minutes. If you are lucky enough to have a plumbed-in steam oven 10% steam is brilliant. When the timer goes [turn off the steam] remove the foil and baking paper and return to the oven for another 10 minutes.

In this time reheat the syrup, when you take out of the oven, poke a hole in the middle and add another ladle of syrup…serve immediately with crème anglaise.

If you are a restaurant this is how we cooked a la minute at Mistress Augustine’s.

Individual portions : do everything to the line except the small ladle of syrup over the top. Cover and refrigerate. to serve a la minute 180°C oven Microwave the individual portion for 30 seconds on high, Add the ladle of warm syrup and put in the oven.

10-15 minutes and proceed as described.

quick
easy

COVERED WITH BAKING PAPER AND FOIL.
AFTER 20 MINUTES FOIL AND BAKING PAPER REMOVED AND GOING BACK INTO THE OVEN.
FINSHED COOKING

"

don't be shy

poke a hole
in the top
add more
syrup

Expect totally undeserved compliments..LOL!!!

Serve with more syrup and Crème Anglaise.

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