Aunt Bessie's Heary Dumplings, 390g (Frozen)

Product Information

As with the Thuringia-style dumplings, you do want to use a starchy potato variety. That way you won’t have to add as much refined potato starch to the dumpling batter.

Add the egg yolks, butter, flour, and starch to the warm, but not hot, potato puree. Mix everything briefly and season the dough to taste with nutmeg and salt. Knead briefly so that the seasoning is well distributed.Uncover and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy. You only need a handful of ingredients to make a perfect soup dumpling. The big secret is to mix the wet and dry ingredients just enough for them to come together. If you don’t overmix them, they’ll turn out light and fluffy every time! In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk and melted butter. Add the milk mixture to the dry ingredients, stirring until the flour is just moistened. Be careful not to overmix, or the dumplings will become dense.

For this recipe, I used Reames frozen dumplings, because that’s what I can readily find in my local supermarkets. I also recommend using a pasta roller attachment with an electric stand-mixer to roll out the dumpling wrappers. Bring a large pot of lightly salted water to a boil, then turn down the heat to keep it just below a light simmer. Get a tight fitting lid for your pan and hold it out in front of you as a kind of shield between you and the pan (you’re about to add the water to steam the dumplings, which will cause some oil splatter).

Making Dumplings

Many recipes call for dropping the dough directly into the simmering soup, but we like to let ours rest for a few minutes first. This gives the baking powder time to produce gas bubbles, helping the dumplings stay as light as air! Form them by dropping rounded tablespoonfuls of the batter onto a parchment-lined baking sheet and set aside. Step 3: Drop ’em in. Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/ 4 inches in diameter. If you nailed the dough consistency, your dumplings should fall to the bottom of the pot first and then slowly start floating up. Let the dumplings poach for about 20 minutes. It’s no problem to keep them in the poaching liquid for a little longer if your main dishes are not ready yet. However, many people have asked me if you can use frozen dumplings in that recipe, as a way to cut down on prep time. You will need a 1:1-mixture of all-purpose flour and starch to bind the dough. Cooked potatoes are wet. The flour and starch mixture will soak up the excess moisture and give them a firmer texture. But don’t overdo it with the starch unless you want industrial-style rubber gum dumplings. How to cook your potato dumplings

Our Original Dumpling Recipe (the first one we ever posted, still our go-to; can be customized to your own tastes!) The dough needs to rest for just 30 minutes, which is roughly the time you need to prepare your dumpling filling. How to Make Dumpling Wrappers Step 1 The poaching liquid for the potato dumplings should never boil. Just below a light simmer is the sweet spot. If you’re new to making potato dumplings, cook a test dumpling first. If it falls apart, add more starch to the dough. Fill a wok (with lid) or metal steamer with water. If using a wok with a bamboo steamer, make sure there’s enough water in the wok to come up the sides of the steamer about 1 cm, to prevent scorching. Pro Tip: If you’re looking for a shortcut, try using self-rising flour instead of all-purpose flour. The salt and baking powder are pre-mixed into the flour, so you just need to sift it into a bowl! Step 2: Form the dumplings.Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree.