Dumpling Recipes

Cromwell Argus, Volume LXVIII, Issue 3484, 30 August 1937, Page 7

Dumpling Recipes

FROM OTHER LANDS. Gooseberry or Rhubarb Dumpllnge. —These may be made in the same way as boiled or baked apple dumplings, using plenty of moist brown sugar to sweeten your fruit before closing up the crust and cooking them. A little grated lemon or orange peel is an improvement. Bacon Dumplings. —These are made like small roly-poly suet puddings. Roll out the suet crust, and spread over it thin slices of rashers of smoked bacon, roll up, put into a cloth, and tie tightly at each end. 801 l from one and a half to two hours according to size.

Some thin slices of liver may be placed on or alternately with the slices of bacon.

Onion Dumplings.—A peeled onion may be wrapped in a suet crust in the same way as an apple, and boiled from one and a half to two hours. A change may be make by taking out the middle of the onion and replacing it with a half or quarter of a sheep’s kidney skinned and seasoned with pepper and salt. These mnst also be boiled for one and a half to two hours. Onion dumplings may be baked instead of boiled, and will take over an hour, unless the onion is partly cooked and allowed to get cold before it is made up into dumplings, to be boiled or baked.

Rice Dumplings.—Put 4 oz. of good rice into four or six tinV pudding cloths about sin. square. Gather the edges together and time the cloth firmly round above the rice, leaving room for It to swell. Throw into boiling water and boil for one hour or longer. Turn out and serve with golden syrup. “Gnocchi” or Italian Dumplings.— Boil or bake 10 or 12 potatoes without peeling them, then take out all the potato and mash it well, season with pepper and salt, work in a little butter, the yolks of two eggs and the white of one. Mix in 2 oz. of grated cheese. Turn out on to a board and work into it sufficient flour to make It into dumplings. Put into boiling, salted water, and poach over the fire. When quite firm take them out, drain them, dish them on a hot dish, sprinkle with grated cheese, and serve with brown gravy or butter. Fried “Gnocchi.”—-Mix i lb. flour smoothly with 1 pint of milk and 4 well-beaten eggs, sweeten, to taste; flavor with a little cinnamon and a very little salt. Pour the mixture into a saucepan and stir over a slow fire in one direction until the mixture bolls and thickens. Then pour into a deep dish so that it is one inch thick. Leave until quite cold, cut Into oneinch squares, and fry these quickly in boiling lard. When cooked, drain them for a second on a sheet of paper near the fire. Serve them piled up on a dish. To vary them dust them with grated cheese. In Italy they add sugar or more ground cinnamon.