Deep-Fried Banana Dumplings

Does this happens to you? Whenever I make dumplings, I always have some surplus dumpling wrappers. This dessert dumpling uses the balance wrappers from the Deep Fried Savory Dumplings which I made and had posted yesterday. So, I'd like to throw this question out there, what do you do with these surplus wrappers? Feel free to also share your thoughts with all the readers here. Thanks.

In any case, let's get back to this recipe. These are Deep-Fried Banana Dumplings, topped with confectioner's sugar, chocolate sauce, and served with chocolate Gelato. I'll admit this is pretty similar to the one served in a Japanese restaurant which I frequent here in Vancouver. You will enjoy the sweetness and the fragrance of the baby bananas. The fried dumpling wrapper is just superb as well. It has the right crunchiness, a milder taste, and not too hard as compared to Wonton wrapper. As for the bananas, it's advisable to use the baby bananas variety because it's sweeter and it has a crunchier texture. Try it!


Deep-Fried Banana Dumplings

Ingredients

18-20 Circular Flour-And-Water Dumpling Wrappers

Filling


5 Ripe Baby Bananas, lightly mashed
A Squeezed of Lime Juice


Confectioners' Sugar
Chocolate Sauce

Method




Combine the mashed banana and lime juice in a medium bowl, and mix well.

Place a dumpling wrapper flat on your hand, and add 1 ½ tsp of banana filling. Brush or wet the edge of the wrapper with water. Fold one side of the skin over the filling, and seal the dumpling with a series of little pinches if you wish. Make sure you pinch the skins together tightly so the filling can't ooze out.



Deep-fry the dumplings over medium heat for about 2 ½ to 3 minutes or until they are light golden brown in color. Drain on a paper towel, topped with confectioners’ sugar, drizzle some chocolate sauce, and serve with chocolate Gelato, if desired.