Potato Dumplings with Spring Roots

Potato Dumplings with Spring Roots
Jamie DeMent is making a delicious and hearty recipe out of her cookbook, "The Farmhouse Chef: Recipes and Stories From My Carolina Farm."

Ingredients for Dumplings (4-6 servings)

  • 3 cups mashed potatoes, chilled
  • 1 cup finely shredded sharp cheddar cheese
  • 2 tablespoons finely chopped fresh chives
  • 3 cups all-purpose flour
  • Kosher salt and freshly ground black pepper, to taste

Ingredients for the Broth

  • 4 tablespoons unsalted butter
  • 4 garlic cloves, finely chopped
  • 1 large shallot, finely chopped
  • 6 small turnips, quartered
  • 6 small radishes, halved
  • 3 cups chicken or vegetable broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 green onions, roughly chopped, for garnish

Potato Dumplings with Spring Roots - Home & Family

1. Fill a large soup pot or wide Dutch oven about half full of water and bring it to a boil.

2. In a large bowl, combine the potatoes, cheese, chives, and flour. Use your hands to knead everything together until it forms a stiff dough.

3. Roll the dough into a long tube, about 2 inches thick. Cut dough into 1-inch disks.

4. When water is boiling, gently drop dumplings one at a time into boiling water. Do not crowd the pot. Only add enough dumplings at a time to make a single layer. The dumplings will all sink to the bottom.

5. Bring the water back to a rolling boil and then turn down a little to simmer.

6. The dumplings will begin to float as they are done. Let them continue to cook for about 5 minutes after they float.

7. Remove the finished dumplings from water with a slotted spoon and place them in a colander to drain. Set the finished dumplings aside and bring the water back to a boil to cook the rest of the dumplings. Continue this process in single dumpling layers until all of the dumplings are cooked.

1. Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and shallot and cook until the shallot starts to turn translucent. Add the turnips and radishes and cook for 2 minutes.

2. Pour the broth into the pan and turn the heat up to high. Bring the broth to a boil and immediately remove it from the heat. Stir in salt and pepper for flavor.

3. To serve, use individual wide shallow bowls. Use a slotted spoon to evenly divide the vegetables from the broth mixture to the bottom of each bowl. Place a dumpling or two in each bowl on top of the vegetables, then use a ladle to spoon broth over the dumpling and vegetables. Garnish with the chopped green onions and serve immediately.

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