Dumpling Weather

It’s been cold and blustery recently, the kind of weather where you want something to eat that sticks to your ribs. This is potato dumpling weather.

I’ve never made potato dumplings. But I sure do like them.

While watching a youth hockey game today, a friend, Al Gunderson, kiddingly said I should write something about potato dumplings.  I asked him if he made them, and he said yes. Al said he liked to put a little piece of ham or bacon in the center of his potato dumplings. He said they’re pretty good fried the next day, too.

That’s the kind of potato dumplings I’ve eaten. I usually get some of them a couple of times a year from another friend, Darrel Koehler, who likes to have make them several times a year.

One of these days, I’m going to have to get his recipe for potato dumplings. But in the meantime, I’m going to have to settle for recipes such as the following that appeared in the Chicago Tribune’s Taste section in 2010 and was deemed as one of the year’s best. They are stuffed with beef and spinach, an interesting combo.

Beef and Spinach Filled Dumplings
FILLING:
3 cups ½-inch crustless white bread cubes
1/3 cup milk
3 strips bacon, finely chopped
1 small yellow onion, minced
1 clove garlic, minced
½ pound ground beef
½ teaspoon freshly grated nutmeg
½ cup thawed, chopped frozen spinach
¼ cup chopped flat-leaf parsley
1 large egg yolk
1 teaspoon salt
WRAPPERS AND BROTH:
50 round or square wonton or pot-sticker wrappers
8 cups low-sodium beef broth
1 teaspoon salt
For the filling, place the bread cubes in a large bowl; add milk. Work the mixture with hands until the bread becomes small bits. Squeeze out any excess milk by small handfuls; place the bread pulp in a bowl.
Place the bacon in a large skillet over medium heat; cook 3 minutes. Add onion; cook over high heat, stirring, until bacon is lightly browned, about 5 minutes. Mix in the garlic and the beef; cook, stirring to break up meat, until beef is browned, about 3 minutes. Mix in the nutmeg. Let cool slightly in the pan. Place in a food processor with the spinach; pulse until the beef is minced. Transfer to a large bowl; mix in the bread pulp, parsley, egg yolk and salt. Cover; refrigerate 30 to 60 minutes.
Lay 4 to 6 wrappers on a work surface; brush half of them with a little water. Place a rounded tablespoon of filling in the center of each. Top each with an unbrushed wrapper. Press the edges of the dough together; pinch to seal. Place the dumplings in a single layer on a floured kitchen towel on a tray; keep covered with a towel. Repeat with remaining wrappers.
Meanwhile, heat the broth to a boil in a large saucepan over high heat. Stir in the salt; cover. Reduce the heat to medium. Gently drop half of the dumplings, one at a time, into the broth. Stir carefully to prevent sticking. Cook until all are floating, 2 to 3 minutes; cook 3 more minutes. Remove to a plate; top with a spoonful of the broth. Cook the remaining dumplings. Return the first batch to the broth; heat to warm through.
Yield:Serves 6.
Approximate nutritional analysis per serving: 362 calories, 18 percent of calories from fat, 7 grams fat (2 grams saturated), 75 milligrams cholesterol, 52 grams carbohydrates, 20 grams protein, 1,970 milligrams sodium, 2 grams fiber.

7 thoughts on “Dumpling Weather

  1. The Eagle’s Auxilliary makes the potato dumplings two Thursday’s per month at noon. You get two huge potato dumplings and a nice slice of ham for $7.00. They do sell out, so don’t wait until the last minutes. I have read in the Herald that Del’s Cafe also serves the dumplings with side pork.

  2. We have dumplings in this area.,, seved in restaurants.
    Klub {ptoatoe dumplings] 1/4 pound salt pork 3 quarts water, 4 medium potaotes , shredded,
    3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, flour, maelted butter. Parboil salt pork in water for 40 minutes, remove and cut into smal pieces. {save pork broth} Mix potaotes, flour , salt , and baking powder, Shape into balls about the size of an apple and press 3 pieces of alt pork into center of each ball. Roll lightly in flour and drop into simmering pork broth. Simmer covered for about 45 minn, or until dumplings are tender. Remove from broth and serve with melted butter. 10 to 15 dumplings. note: if dumplings do not hold together when shaped into a ball , you need a little more flour. do not overdo, however. this recipe is Taken from “The Governors” Table during the term of Karl Rolvaag copyright 1981 I have used it often and it is good.

  3. Guess what we will be having tonight? I hope we enjoy this as everytime I make them they turn out different! We also use “onion butter” which is thin slices of onion heated with the melted butter, delicious!!

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