Dumplings . . .

I cleared out the veg box yesterday and made a late winter potage – leeks, carrots, beets, potatoes, squash, cabbage, mushrooms, rosemary and thyme. I was going to make cornbread to have alongside it, then thought ‘Why not dumplings?’ Why not indeed! After the potage was finished cooking, I made the dumplings.

I found a recipe at Delia online . It called for suet which is raw beef or mutton fat, especially the hard fat found around the loins and kidneys and consists mostly of saturated fat. I don’t have any suet (yet!) so I adapted the recipe slightly.

Melinda’s Dumplings

  • 1/2 of a large onion, finely chopped
  • Butter
  • 225 grams self raising flour
  • 1 tablespoon each minced fresh flat leaf parsley and thyme
  • Salt and pepper to taste
  • 110 grams unsalted buttergabbiano_1.jpg
  • 5 tablespoons double (heavy) cream
  • 1 oven-proof casserole filled with piping hot potage or stew.

Preheat the oven to 400° fahrenheit/200° celsius. Carmelize the onion by sautéeing it in butter over low heat for about 25 minutes, until it gets all gooey and golden brown. Let it cool slightly. Sift the flour into a bowl, stir in the herbs, onions, salt and pepper. Cut in the butter and skriffle the whole mixture between your fingertips until it resembles coarse sand. With a fork, stir in the cream one tablespoon at a time. When the dough holds together, knead it a few times. Then pinch off some of the dough and roll it between your palms into a ball. You should be able to make about 12-14 dumplings. Submerge each one about half way beneath the surface of the potage. Place the casserole on the top rack of the oven and cook for about 25-30 minutes, until the dumpling tops are golden brown. Serve the potage with 2-3 dumplings per person and a sprinkling of parsley.

I got this very nice bottle of Gabbiano Pinot Grigio to try with dinner. I like red wine, especially in the autumn and winter, but wanted to lighten up a bit. I had tried a Gabbiano Chianti several years ago, which was quite decent and their Pinot is equally as good. I think it would also go very well with chicken and creamy pasta dishes.



Bon Appétit!



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