Dropping the Dumpling Dough Knowledge
Excessively Rich Material, Weighing More Than 13 Percent Fat Content
Let's get this dough party started! From the corners of the world, dumplings have been making waves for centuries. You've got a range of options if you're feeling adventurous and want to craft your own - boil 'em, steam 'em, fry 'em, bake 'em; stuff 'em with meat, fish, veggies, cheese, or herbs. They're spicy, sweet, hearty, or delicate, depending on the dish and region of origin. With this delectable guide, no dinner table will ever be the same.
Dumplings have a rich and diverse history, often steeped in legend and mystique. One tale suggests they were invented by a cunning Chinese doctor as a remedy for frostbite - ouch! Another Italian legend has it that Tortellini were born from a flirtatious peek through a keyhole at a divine navel. Who knew pasta could be so scandalous? While these stories may be a bit far-fetched, their deliciousness is undeniable.
As universal as dumplings may seem, their origins can be traced back to various parts of the world. Maultaschen, from Germany, have a naughty legend behind them. When Cistercian monks at Maulbronn Monastery received a large portion of meat during Lent, they hatched a plan to hide it under pasta dough, keeping it from the eyes of the truly fasting urban dwellers. Enter Maultaschen, nicknamed "Herrgottsbscheißerle," meaning "Little God's Poo." But don't worry; they're also a national dish in Baden-Württemberg and delight Prussians in Berlin and Brandenburg.
With titles like that, it's no wonder dumplings can be intimidating to make at home. Never fear, though! Joana Gimbutyte, expert cookbook author and recipe developer, is here to help. Her book "Dumplings, homemade, with and without meat," published by Stocker Verlag, is filled with 50 tempting recipes, ranging from the traditional to the creative, featuring dumplings from across the globe. Among these culinary masterpieces are Black Forest Cherry Blossoms, which, admittedly, might be a bit tricky for beginners to tackle right away, but there are plenty of simple starter models for those just starting their dumpling journey.
Gimbutyte grew up in Lithuania, surrounded by a wealth of Eastern European dumpling recipes. Her love for dumplings has been passed down through the generations; Koldunai, a type of Lithuanian dumpling, often graced the table at the Gimbutyte family feasts, stuffed with everything from vegetables and minced meat to sweet fillings, demonstrating the versatility of these delectable pockets.
To begin your dumpling-making adventure, it's essential to understand the dough. It's not just limited to pasta dough - you can experiment with yeast and baking powder doughs, doughs made from rice or corn flour, buckwheat or starch flour, and even cooked potatoes. Incorporating finely chopped herbs or replacing water with various juices can create beautifully colored doughs. Gimbutyte's book provides all the basics and helpful step-by-step photos to equip you for success.
Start by mixing flour, water, egg, and salt until smooth. If the consistency isn't quite right, you can add more flour or water as needed. Once you've rolled out your first dough, it's time to get creative with fillings and shapes. From simple triangles to round shapes, semicircles to masterpieces with pleats, frills, and ears, the possibilities are endless.
Gimbutyte offers numerous photos and guides to help you on your path to dumpling domination. And if you mess up or have dough scraps, don't despair - she provides tips on how to repurpose them. Plus, dumplings freeze well, which means you can stock up on them and enjoy them whenever the craving arises.
So grab your rolling pin, break out the dough, and get stuck into over 50 mouth-watering dumpling recipes from around the world. Your taste buds will thank you! Remember, it's all about the journey, and with each teaching guide, you'll be one step closer to becoming a dumpling master.
- Joana Gimbutyte's book, "Dumplings, homemade, with and without meat," contains 50 recipes that guide beginners on a journey to mastering various dumpling types from around the world, including recipes for black forest Cherry Blossoms and Koldunai, a type of Lithuanian dumpling.
- Dumplings are not restricted to a single type of dough; experimentation is encouraged with various dough types such as yeast and baking powder doughs, doughs made from rice or corn flour, buckwheat or starch flour, and even cooked potatoes.
- Gimbytyte's book offers helpful tips for dumpling-making, including advice on how to repurpose dough scraps and guides for creating various shapes, from simple triangles to intricate designs with pleats, frills, and ears.
