Smoked Fish Dough Balls RecipeOrigin: Britain Period: Traditional |
Ingredients:
For the Dough: 
Smoked Fish Dough Balls Preparation:Method:Begin with the filling. Heat a little oil in a frying pan and use to brown the onions for about 8 minutes then add the grated tomatoes and cook, stirring constantly for about 4 minutes, or until they begin to break down. Stir in the parsley then season with salt and freshly-ground black pepper. Take off the heat and set aside. When cold, mix in all the remaining ingredients and season to taste. In the meantime, prepare the dough. Sift the flours into a bowl then form a well in the centre before adding the yeast, a little warm water and the sugar. Start bringing in the flour, mixing with your fingertips, then add more warm water, as necessary, until the mixture comes together as a dough. Knead the dough for about 10 minutes, or until smooth and elastic then form into a ball, cover and set aside in a warm place to prove for about 90 minutes, or until doubled in volume. Knock the dough back then turn onto a lightly-loured work surface and roll out to about 5mm thick. Use a pastry cutter or a glass to cut out rounds about 6cm in diameter. Place 1 tbsp of the stuffing mix in the centre of each round then wrap the pastry around the stuffing to form a ball. When all the pastry has been used up heat oil in a wok or deep frier to about 180°C then add the dough balls and fry on both sides until nicely golden (about 8 minutes). Drain on kitchen paper and serve with a hot pepper sauce. |
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