NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665
February 17, 2000
It doesn't take a dessert to top off a meal. Those of you comfort-food aficionados who are convinced that a bad dumpling is a culinary impossibility know what I mean. I'm referring to those globs of dough that sit atop a thick pot of stew, or a perhaps a fricassee, and steam to fork-flaking perfection. And those denser versions too, which poach in broth and afterward beg to be bathed in butter.
Either way, the taste and texture of dumplings remain as fresh in my memory as that first breath from a spring breeze. In fact, I can almost smell the aroma and feel the cottony lightness of the first dumplings I made as a newlywed. The recipe came from a classic cookbook my wife Nicki and I got as a wedding present. That recipe, a one-skillet chicken-breasts-and-dumplings affair, also introduced me to the herb rosemary and how wonderfully its sage-like essence complements the flavor of lemon.
Since then I've eaten perhaps hundreds of dumplings, some with unusual names such as quenelle or matzo ball. Some have been too heavy to float in the soup broth they've accompanied. Others, with nicely crimped edges, have held savory meat fillings or similar delectable surprises. A few hid bits of fruit and sported a sweet sauce. All in all, I've never been disappointed by dumplings--unless, of course, there weren't enough dumplings to quell my craving.
Another nice culinary feature of dumplings has to do with experimentation. If you concoct something that doesn't work? Well, the worst that can happen is that you have to scrape or scoop your failure off or out of what it's accompanying, and then try again either that day or another time.
The dumpling recipe that follows shouldn't disappoint because it accommodates red meat, poultry or seafood equally well. One suggestion I'd offer is to spoon the dumplings over chili and see what happens. Compliments, I'll wager.
Down-Home Dumplings
(Note: This recipe is designed to accompany a thick meat-and-vegetable dish, like a stew.)
Yield: 6 servings (2 dumplings each)Ingredients:
1½ cups all-purpose flour
½ cup white cornmeal
1 tablespoon baking powder
½ teaspoon each--salt and white pepper
1 teaspoon dried thyme, crumbled
1 cup plus 3 tablespoons half-and-halfProcedure:
In large mixing bowl sift together the flour, cornmeal, baking powder, salt, pepper and thyme. Using a fork, stir in half-and-half until dough is just blended. With a large soup spoon, scoop out 12 dumplings and arrange over stew-like mixture. Simmer stew and dumplings, covered, for about 10 to 15 minutes. (Dumplings are done when a wooden pick inserted in center comes out clean.)
What's Your Take on This, Julie?
In my family the word "dumpling" was used as a term of endearment, but by the time I was a teen, I certainly didn't want any of my friends knowing about that dough-ball title. Though no longer a "dumpling," I remain a staunch potato dumpling fan, true to my Scandinavian heritage.
Dumplings have a long history and many different names. The Chinese developed dumplings (won tons) thousands of years ago. Of course, Scandinavians added their creations (klubs) to the history. Spaetzle and knodel are only two of several types of dumplings native to Germany. Italians gave us ravioli, and Spaniards added tamales and empanadas.
The cooking methods for dumplings are as varied as the names dumplings carry. Steamed dumplings, usually made from biscuit dough, are often cooked in automatic or layered bamboo steamers, or you can improvise with a perforated pan or strainer above boiling water. Baked dumplings, usually made from pastry dough, are especially popular as apple dumplings with caramel sauce. And some dumplings, such as the won ton, can be deep-fried.
Down-Home Dumplings are a type of steamed dumpling. A two-dumpling serving contains about 225 calories, 6 grams of fat and 1 gram of fiber. A serving also provides 20 percent of the daily calcium recommendation and 15 percent of the daily iron recommendation. To increase the fiber content, consider substituting whole wheat flour for part of the all-purpose.
About 65 percent of the calories in these Down-Home Dumplings comes from carbohydrates, 10 percent from protein and 35 percent from fat. If you've been considering any of the latest high-protein fad diets, this dumpling nutrition profile may send you running in horror. But dietitians haven't abandoned the research-based recommendations for a high-carbohydrate diet based on the Food Guide Pyramid.
Carbohydrates are your body's main fuel source, providing about 4 calories per gram. (A gram is about 1/28 of an ounce.) If you're shunning carbohydrates, remember that protein also supplies 4 calories per gram and fat supplies 9 calories per gram. Carbohydrates enter the human body as starch and various sugars, all of which the body's digestion process converts into glucose. It is this glucose that helps fuel our activities and body processes.
Dumplings, certain vegetables such as potatoes, bread, pasta and rice all provide complex carbohydrates as well as vitamins and minerals. If you choose whole grain foods--such as whole wheat bread and oatmeal--you'll get fiber as a bonus.
With help from the hormone insulin, excess carbohydrates can be stored as a reserve energy source--glycogen--in your liver or muscles. And just like excess fat and protein, carbohydrates can also be converted to body fat. So regardless of what you choose to eat, eating excess calories without balancing the intake with physical activity may give you a dumpling-like profile.
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Sources: Dean Hulse (701) 231-6136
Julie Garden-Robinson (701) 231-7187
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