- 120 g butter
- 120 g cake flour, plus extra for coating
- 1½ cup milk
- 200 g Woolworths biltong sprinkle
- Salt, to taste
- 3 free-range eggs, beaten
- 150 g panko breadcrumbs
- Sunflower oil, for deep-frying
- 2 spring onions, thinly sliced
- For the soetmosterd dressing, whisk:
- ½ cup condensed milk
- ½ cup white vinegar
- 1 t mustard powder
Melt the butter in a saucepan over a medium heat, then add the flour. Mix using a wooden spoon until incorporated. Add the milk and mix for 3 minutes.
Place a piece of clingwrap directly onto the surface of the mixture and chill.
Add the biltong sprinkle to the milk-and-flour mixture and mix. Return to the fridge.
Using 2 tablespoons, spoon a spoonful of the mixture into the extra flour. Coat it in the flour, then dip into the egg. Roll in the panko breadcrumbs, then return to the egg mixture and coat well before rolling in the breadcrumbs a second time.
Chill the dumplings while you heat the oil in a pan over a medium heat. Deep-fry the dumplings in batches for 30 seconds, or until golden brown and crispy. Drain on kitchen paper. Serve with the spring onions and soetmosterd dressing.