Crispy, Poofy Dory Balls

In Crockpot, Gluten-free, Wok on July 23, 2015 at 7:38 am


Whizz the following ingredients in a food processor:

  • 1 whole cream dory fillet (this fish can be watery so you needn’t add water to this mix)
  • 2 cups of cornstarch
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1 tablespoon of coconut sugar
  • 3 heads of onions
  • 1 whole garlic

    Shape into balls then place in a bowl of water (room temperature, so they don’t disintegrate).


    Heat water in a pan (about 190ºC—when you see bubbles at the bottom of the pan, you’re in business) then boil the dory balls. You’ll notice that they’ll poof up and flip in the boiling water.


    Take them out, leave to drain then store in the freezer for frying or mixing in your noodle dishes later. Serve it with your favorite sauce.


    We couldn’t wait so we sautéed some for lunch. We made our own sauce by dissolving 3 tablespoons of cornstarch, 1 teaspoon of dark alkali cocoa powder, 1 teaspoon of black pepper, and 1/4 cup of coconut sugar in 2 cups of gluten-free chicken broth.

    Once everything became well-incorporated, we added 4 tablespoons of raw honey, 3 tablespoons of molasses, 3 small heads of red onions (chopped), a head of garlic (minced), a piece of chopped cayenne pepper, 4 tablespoons of Kweichow, 1/4 cup of passata, 3 tablespoons of fish sauce, 1/8 cup of cane vinegar, and 1/8 teaspoon of salt. We whisked it continuously in low heat till the garlic and onions were done, then we cooled the sauce and placed everything in sterilized jars.

    1. […] Bake in a preheated oven for 25 minutes at 180ºC (or follow the usual technique I use for wok-baking). […]

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