[Sca-cooks] Chard and cheese dumplings
selene at earthlink.net
Sun Aug 26 22:32:01 PDT 2007
ranvaig at columbus.rr.com wrote:
> We did a test cook today, to settle the side dishes for the upcoming Red Dragon feast. I picked the dumpling recipe because our baroness is celiac, and it was an interesting side dish that didn't use flour.
> Of all the recipes, this is the only one I hadn't tried at all. They were VERY good.
> However in test cooking we found that they fell apart without at least a little flour. I know that sometimes recipes assume things that aren't mentioned. Could this be true here? I may try rice flour, but apparently there is some new anti-gluten med that may make it unnecessary.
I have had some success making gnocchi [which are basically dumplings
after all] by using a combination of potato, corn and rice flours. Okay,
potatoes aren't period but her health comes first. Complete recipe
follows, for reference purposes.
Version 3.2, the one that worked!
1 kg (2 lb) cooked mashed potatoes - no lumps!
2 cups white rice flour
1 cup corn starch
Mix the rice flour and corn starch together. Mix the eggs and salt into
the potatoes. Add about half of the flour combination, mix well, then
add more until the dough just comes together so you can knead lightly.
[The proportion may vary depending on the moisture in the potatoes. If
you need more flour than this, you probably made the taters too wet… but
Shape small portions of the dough into long "snakes" and score
lengthwise with a fork. On a floured surface, cut snakes into small
pieces. Place a few gnocchi in salted boiling water. As the gnocchi rise
to the top of the pot, remove them with a slotted spoon. Repeat until
all are cooked. Cover with hot tomato sauce and serve.
Yours in service,
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