BUCKWHEAT NOODLE DUMPLINGS

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Turkey and Dumplings served with Logan Giant green beans and winter squash.

   To quote the DH on first tasting these noodle dumplings “These are so good! They remind me of Mother’s dumplings.” High praise indeed. When it came to putting delicious, comfort food, on the table, made with ingredients from the farm, my mother-in-law was an expert. She was also a real inspiration to me when I started to really learn how to cook and grow a vegetable garden.

The idea for these noodle/dumplings came from the dumplings that my Mother-in-law made for special occasions. They are like a noodle but they have just enough leavening to make them more fluffy than a noodle and more solid. They were also inspired by the egg, and some flour, that I had left over after making some fried oysters.

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BUCKWHEAT NOODLE DUMPLINGS

I added enough All purpose Gluten Free Flour, to the left over flour, to equal one cup of flour.

To that I added:

1/2 cup of Buckwheat Flour, which I had just discovered at the Good Foods Co-op in Lexington, KY.

1tsp. of xanthan gum

4tsp of gluten free baking powder

Leftover egg.

Leftover egg.

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I added the egg to the flour mixture, with just enough water to make a dough that would barely hold together. This takes a little bit of practice. First mix the dough and then add small bits of water until it holds together when pressed with your hands.

Here is what the dough looks like when it is ready to be kneaded into a ball.

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Knead the dough into a ball and then press out flat onto a cutting board surface.  Finish rolling out the dough with a rolling pin. The dough should be pliable but not sticky. Roll the dough out so that it is about 1/16″ thick.

It will be thin but not as thin as noodle dough.

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Slice the dough into squares about 1 1/2″ square. Cover the whole thing with a lightweight cloth such as cheesecloth and let sit overnight to dry. Here are the dumplings after drying overnight. The drying gives them more body, so that, they don’t fall apart while cooking.

IMG_2843I cooked my dumplings in seasoned turkey broth, that we had made from cooking down the Thanksgiving turkey carcass. There was plenty of turkey meat, that came off of the carcass.

Bring the broth to a rolling simmer rather than a hard boil. Gently place some of the dumplings into the broth. I used about a dozen dumplings in a quart of broth and meat.

It takes about 20 to 30 minutes to cook the dumplings. It is important to keep an eye on the pot. More liquid may have to added to keep the dumplings from drying out or sticking to the bottom of the pot. They also have to be gently stirred  to keep them from sticking together.

As the dumplings cook, they turn the broth into a gravy. When they are done, they are tender, slightly fluffed up and something of a cross between the big fluffy drop dumplings that my mother used to make and a thick noodle.

I have been told that “we must have these again!”

We will. I was able to freeze the rest of the dumplings.

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I’m thinking about trying them using nothing but Buckwheat Flour and cooking them in Miso soup. That’s real comfort food on a cold day.

COOKING with JOY in NONESUCH,

Karen

Cooking with Joy

Cooking with Joy

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