Fab
Rangoon (makes 16 pieces)
Dough:
1 c
all purpose flour
1
tbsp semolina flour
1/2
tsp salt
2
1/2 tbsp safflower oil
1/2
c lukewarm water (or more as needed to get dough consistency)
-Mix
flours, salt, oil, and water to make soft dough.
-Knead
dough for about 1 minutes to make smooth and pliable.
-Set
dough aside in bowl & cover with damp cloth. Let sit at least 15
minutes.
Filling:
1/2
c cashews, soaked in water for at least 4 hours
1/4c
water (or more/less as needed to get smooth consistency when
processing cashews)
1/4
tsp salt
1/4
tsp nutritional yeast
2-3
cloves garlic, minced well
1
green onion, chopped finely
2
tbsp kale, chopped finely (may use spinach instead)
2
tbsp carrots pickled in ume vinegar, chopped finely (may use plain
carrots instead)
(to
pickle, put carrots in jar, cover with a half water half ume vinegar
mixture)
-In
a food processor, process cashews with water, adding only a little
bit of water at a time, until you have a thick, smooth, creamy paste.
Periodically scrape the sides with a spatula/spoon. Add salt and
nutritional yeast and pulse once more.
-Place
cashew cream in a bowl, add garlic, green onion, kale, and carrots.
Mix well. Taste and adjust any seasonings to taste.
Frying:
enough
safflower oil to fry in
1
tbsp all purpose flour
2
tbsp water
-Knead
doug and divide into 16 pieces. Roll each piece into a 2 inch circle.
-Mix
flour with water to make paste.
-Spoon
about 1/2 tbsp of cashew cream mixture into middle of dough circle.
Place a bit of paste around edges of dough circle. Gather edges of
dough and pinch together until you have four edges.
-Heat
oil in pan for frying. (Test the oil to see if it's ready by dropping
a small piece of dough in. If it sizzles, it's ready)
-Gently
place rangoon in hot oil with spoon. Fry until golden brown,
approximately 3 to 5 minutes.
-Remove
fried rangoons and place on paper towel to drain slightly.
