Chive Dumplings
From chefelaine 15 years ago
- 30 minutes to make
- Serves 8
Make these ahead of time, and simply reheat in the soup or stew.
Ingredients
- 1 egg white shopping list
- 1/2 cup ricotta cheese shopping list
- 1/2 cup all purpose flour shopping list
- 1/4 cup chopped chives shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1/2 tsp grated lemon zest shopping list
- salt and freshly ground pepper shopping list
- ======================================= shopping list
- For the mushroom consommé: shopping list
- 1/4 cup olive oil shopping list
- 2 cups chopped onion shopping list
- 2 tsp chopped garlic shopping list
- 1 lb brown mushrooms, chopped shopping list
- 8 ounces shiittake mushrooms, chopped, shopping list
- stems removed shopping list
- 1 cup dried porcini mushrooms, shopping list
- soaked in 1 cup hot water shopping list
- 6 cups chicken or mushroom stock shopping list
- 1 tbsp soy sauce shopping list
- salt and freshly ground pepper shopping list
- =============== shopping list
- Garnish shopping list
- 1 tbsp truffle oil, optional shopping list
- 2 tbsp chopped chives shopping list
How to make it
- Beat egg white in a bowl with a whisk until frothy.
- Stir in ricotta.
- Blend in flour, chives, Parmesan and lemon zest
- Season with salt and pepper.
- Form oval-shaped balls using ½ tsp mixture for each.
- Use a teaspoon to help form the balls.
- They should be oval-shaped for the prettiest presentation, but you could also just roll rounded balls.
- Drop gently into simmering salted water and cook for 4 minutes or until cooked through.
- Makes about 30 dumplings
- ========================================
- Mushroom Consommé
- Heat oil in large pot on high heat.
- Add onion and sauté for 3 minutes or until softened.
- Add garlic, brown mushrooms and shiitake mushrooms and sauté until mushrooms are just beginning to bring out their juice, about 2 minutes.
- Add porcini mushrooms and soaking water, chicken stock and soy sauce.
- Bring to boil, reduce heat to medium-low and simmer for 15 to 20 minutes or until vegetables are very soft.
- Strain soup through a strainer, pushing down on solids to extract all liquid.
- Return to pot, season with salt and pepper and bring back to simmer.
- Add Chive Dumplings and simmer 2 minutes.
- Sprinkle each serving with a drop of truffle oil and chives.
The Rating
Reviewed by 20 people-
Hi Chef! This looks great! Must find the time do try this one!
Is the photo upside down? It has this kind of optical ilusion... Take a look! :)
gourmetana
in London loved it
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great dumpling thanks
momo_55grandma
in Mountianview loved it
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Looks wonderful! Thanks,Pat
pleclare
in Framingham loved it
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