Deep-Fried Brie Cheese Dumplings Recipe | Marion's Kitchen (2024)

FAQs

What is deep fried brie made of? ›

Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up. Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).

Deep frying

Your oil will naturally drop in temperature once you add the dumplings but that's fine. Cook dumplings in oil for about two to three minutes, taking out a test dumpling first to ensure they're ready to go.

In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches). Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through.

Ammonia: First, that ammonia smell. It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia.

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

You'll need a nonstick pan with a lid and any high-heat cooking oil (such as canola, grapeseed, or avocado oil).

The primary difference between dumplings and wontons is that wontons are always filled with a meat or vegetable filling, whereas dumplings can be filled or the ingredients can be mixed with the dough and formed into balls.

Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.

If you want to get similar results at home, there are only two tricks you really need. First is to add a bit of extra starch to your dumplings. Dust them with cornstarch, shaking off the excess before the initial fry. Second is to use a non-stick skillet, or an extremely well-seasoned cast iron pan.

Can I just pan fry dumplings? ›

Pan fry method

Heat the oil in the non-stick frying pan over a medium heat until the oil is shimmering. Carefully place the frozen dumplings in a single layer in the hot frying pan. Cook for 1-2 minutes until the bottom of the dumplings are golden brown. Turn once and cook on another side for another minute.

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

Cook the dumplings

Add dumplings to an oiled skillet, pleated side up. Pour 1/2 cup water into pan; cover and cook until bottoms are crisp, 12 to 14 minutes.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated.

Famed for its fluffy white rind and smooth interior, Brie is a genuine delicacy of opulent splendor. Made using milk from either cows or goats, the flavor is soothing, mellow and has a suggestion of nuttiness.

Brie (/briː/ bree; French: [bʁi]) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould.

Ingredients: Cultured Pasteurized Cow's Milk, Pasteurized Cream, Salt, Microbial Enzymes.

Brie cheese is a soft cheese with a creamy texture and a slightly nutty, mild taste. Rich in macronutrients like carbohydrates, fats, and proteins, as well as micronutrients like vitamins and minerals.