Printer Friendly

These dumplings look plain, but they'll surprise your mouth.

Deceptively austere, these plain-looking dumplings, floating in a pool of classic made-from-scratch roasted-bone broth, conceal a delectable treasure. Inside each thin-skinned packet is an intense concentration of broth enhanced by madeira. How do you get soup inside a dumpling? It's really quite easy; just follow the steps we outline here, for elegant results that make a first course for a few special guests. You might want to warn guests that dumplings will squirt when they release their savory interiors-it's best to pop them in the mouth whole. Although soup dumplings aren't complicated or expensive to make, you do have to allow time for the broth and filling to cook (untended). Use bones and meat scraps collected over a period of time in the freezer, or buy an assortment. Roast until richly browned, then simmer about 4 hours in water. Strain broth and save some for the soup. Boil down the rest with madeira until thick; it will be very rigid when chilled. The thin wrappers couldn't be simpler: they're won ton skins. Glue cubes of concentrated broth into the skins with a flour-and-water paste. You can store them in the refrigerator for a few hours or in the freezer for a couple of weeks. They take only minutes to cook. Consomme Dumplings Don't crowd dumplings in pan when cooking, they can stick and tear.
 1 tablespoon all-purpose flour
 16 won ton skins
 Consomm(b (recipe follows)
 2 to 2 1/2 cups homemade broth
 (recipe follows)
 2 tablespoons freshly grated
 parmesan cheese
 2 tablespoons thin-sliced chives

Mix flour and 2 tablespoons water until smooth. Cut won ton skins in half lengthwise to make pieces about 1 3/4 by 3 1/4 inches; keep them covered with plastic wrap until ready to fill. Brush edges of 1 won ton piece with flour paste. On 1 half of the skin, place a cube of consomme; press edges of skin together to seal completely. Lay dumplings, slightly apart, in flour-dusted 10- by 15-inch pans; cover with plastic wrap. If made ahead, wrap dumplings airtight and chill up to 8 hours or freeze up to 2 weeks.

In a 1 1/2- to 2-quart pan, bring broth to a simmer. Add salt to taste; cover and keep hot. In a 5- to 6-quart pan or deep 10- to 12-inch frying pan, bring 2 to 3 inches water to a boil (to cook dumplings all at once, cook half in each of 2 pans). Add half the dumplings do not thaw if frozen) to water; spoon boiling water over tops, or gently turn, until won ton skins become translucent and fillings liquefy, about 2 minutes. Reduce heat to low.

Ladle hot broth into 6 to 8 warm shallow soup bowls. With slotted spoon, carefully transfer I or 2 dumplings at a time to bowls, putting 3 to 5 in each; keep warm. Repeat until all are cooked. Dust with cheese and chives. Makes 6 to 8 first course servings.

Per serving: 83 cal.; 2.7g protein; 1.9g fat; 13g carbo.; 34 mg sodium; 1.2 mg chol.

Consomme In a 6- to 8-quart pan or 10to 12-inch frying pan over high heat, bring 3 1/2 to 4 cups homemade broth (recipe follows) and 1/2 cup dry madeira to a boil. Boil broth and madeira, uncovered, until reduced to 1/3 cup, 20 to 30 minutes. Pour into a 4- by 8-inch loaf pan; cool, cover, and chill until firm, at least 1 1/2 hours or up to 1 week. Cut into 32 equal pieces, about 3/4 by 1 inch.

Homemade broth. Cut and break about 6 pounds poultry and/or meat bones and scraps (cooked or raw, including poultry skin and giblets, but omitting liver; limit bare beef bones to no more than 1/3 of the total) into pieces so they will fit into a 6to 8-quart pan. Spread out pieces in a 12by 17-inch roasting pan. Bake them, uncovered, in a 400 deg oven until well browned, 1 1/4 to 1 1/2 hours.

Transfer browned pieces and drippings to the 6- to 8-quart pan. With a little water, rinse all browned bits from baking pan and add to bones and scraps. Add 8 black peppercorns; 2 dry bay leaves; 2 sprigs parsley; 2 large (about 1 lb. total) onions, cut into chunks; and 2 large (about 10 oz. total) carrots, cut into chunks. Add enough water (2 to 2 1/2 qt.) to almost cover ingredients. Bring to a boil, cover, and simmer for about 4 hours. With a slotted spoon, remove and discard big pieces. Pour broth and residue into a colander lined with a double thickness of damp cheesecloth, catching broth in a container.

Cool, cover, and chill broth until firm, at least 3 hours or up until next day. Lift off and discard fat. Cook broth over high heat just until liquid; measure. If you have more than 1 1/2 quarts, boil, uncovered, to reduce. If you have less than this amount, add water to make 1 1/2 quarts. Remove 2 to 2 1/2 cups broth; cover and chill until ready to use, up to 1 week, or freeze airtight up to 1 month. Use the remaining broth for consomme (recipe precedes).
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Apr 1, 1991
Previous Article:Tahitian toast? Here are tropical and other versions of French toast.
Next Article:Hot out of the wok, these are stir-fry salads.

Related Articles
COOK'S CORNER\Warm up those winter days with tasty Shepherd's Pie.
I met my idol Justin thanks to granny's clootie dumpling.
Eating In: After all the scares, good old British beef is back in fashion once again.
Beef is back; . . . and boy is TV chef Antony Worrall Thompson pleased.
Voyage to the Caribbean.
Secrets Of The Great Old-Timey Cooks.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters