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Crag?crg (Thai Dumplings in Coconut Cream)
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 1 hr
- Yield
- 4.00 serving(s)
Categories
- Dumplings
Cuisine
- Thai
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Sesame — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Crag?crg (Thai Dumplings in Coconut Cream) brings together 3/4 cup flour, 1/2 cup coconut milk, 1 cup coconut milk in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 3/4 cup flour
- 1/2 cup coconut milk
- 1 cup coconut milk
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 3 tablespoons toasted sesame seeds
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Instructions
Start a large pot of water to boiling.
Stir together the flour with 1/2 cup coconut milk until dissolved. Cook over medium low heat, stirring constantly, until it forms a thick dough that pulls away from the side of the pan and is no longer sticky.
Turn dough out onto a large cutting board and as soon as it is cool enough to handle knead it for several minutes to form a homogenous ball.
Using a press or your fingers and a fork shape small dumplings, keeping the dough that you aren't working with covered with a damp towel.
After you have formed all of the dumplings, cook in boiling water until brightly colored and cooked through, then immediately drain.
While the dumplings are cooking, combine the coconut milk, sugar, and salt in a large saucepan and bring to a simmer.
Add the cooked dumplings into the simmering coconut sugar mixture and simmer for a few minutes.
Serve warm in bowls, and sprinkle with sesame seeds.
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