Walnut Floss Dumplings

Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

  • About


  • 100 g ( oz) whole fresh chestnuts
  • 60 g ( oz) walnut kernels
  • 200 ml (7 fl oz) milk
  • 25 g (1 oz) unsalted butter
  • ½ level teaspoon ammonium bicarbonate
  • 30 g (1 oz) fine glutinous rice flour
  • 20 ml (¾ fl oz) boiling water
  • 8 heaped teaspoons bitter chocolate black pudding
  • 1 litre (35 fl oz) grapeseed oil


Cut a small cross in the top of each chestnut and roast in a 180°C (350°F/Gas 4) oven for 30 minutes or until tender. Allow to cool slightly, then peel, removing the outer shell and inner skin. Reserve and keep warm.

Place the walnut kernels and milk in a small saucepan and simmer for 15 minutes. Drain, discard the milk and use a small paring knife to peel the skin from the walnuts. Cover with a tea towel (dish towel) to keep the flesh warm.

While the chestnut flesh and walnut flesh are still warm, put them in a mouli grater fitted with the smallest attachment, add the butter and process. Sprinkle the ammonium bicarbonate over the chestnut mixture and mix through. Put the glutinous rice flour in a separate bowl, pour the boiling water over it and mix vigorously with a wooden spoon until it forms a ball. Using your hands, mix the chestnut and rice flour mixtures together until well combined. Cover with plastic wrap and set aside.

Scoop a tablespoonful of the mixture into the palm of your hand and use your other hand to flatten it to a disc 8 cm ( inches) in diameter, approximately 4 mm ( inch) thick. Place a teaspoon of the black pudding in the centre of the disc and fold the disc in half, pressing the sides together to form a half-moon-shaped dumpling. Repeat until you have 8 dumplings.

Heat the grapeseed oil to 190°C (375°F) in a deep heavy-based saucepan. Fry the dumplings in two batches in the hot oil for approximately 1–1½ minutes or until golden brown and puffed. Keep the dumplings warm.