Making a quick simple food in the field requires little more than flour, water, a can of spam and some seasoning. Chinese dumplings take advantage of the protein gluten in flower to form a wrappings for a little chunk of meat that will get dropped into boiling water for five minutes or so into a pot of boiling water until the meat is cooked varying of course upon how much meat is used.
http://culinaryarts.about.com/od/bakingdesserts/p/gluten.htm
Make a dough out of the flour adding a pinch of salt water to consistency, kneed it with hands and then flatten it with the heel of the hand, fold it over and repeat several times. The dough could be the size of a softball.
Roll the dough into a lengthy shape then roll it out in two directions with a rolling pin until very thin. Take a cookie cutter or a glass at cut out little round pieces of dough onto which a piece of diced spa is placed in the center. Fold the dough over like fold a circle in half. Seal the dough without leaving air pockets and voila-drop the wrapped meat in the dough into thee boiling water.
It is possible to experiment with seasoning with the basic dough, and of course with different kinds of meat filling. Flour is affordable as is spam, salt and water in first world nations. If one has chives or onion that too can be a good additive. Ketchup works great on this sort of thing too. Be careful about eating the dumpling before it cools.
http://culinaryarts.about.com/od/bakingdesserts/p/gluten.htm
Make a dough out of the flour adding a pinch of salt water to consistency, kneed it with hands and then flatten it with the heel of the hand, fold it over and repeat several times. The dough could be the size of a softball.
Roll the dough into a lengthy shape then roll it out in two directions with a rolling pin until very thin. Take a cookie cutter or a glass at cut out little round pieces of dough onto which a piece of diced spa is placed in the center. Fold the dough over like fold a circle in half. Seal the dough without leaving air pockets and voila-drop the wrapped meat in the dough into thee boiling water.
It is possible to experiment with seasoning with the basic dough, and of course with different kinds of meat filling. Flour is affordable as is spam, salt and water in first world nations. If one has chives or onion that too can be a good additive. Ketchup works great on this sort of thing too. Be careful about eating the dumpling before it cools.
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