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| Boucher Farm Beef and Pork Dumplings |
Confession: homemade gluten-free pasta keeps me from feeling totally
dumpling deprived.
In contrast to the GF bread
recipes I’ve tried - which, I firmly believe were created from sadness, disappointment,
and angel tears - because that’s what I taste when I eat a sandwich.
Let me introduce you to pelmini,
the Russian version of tortellini.
The filling is basic and
meaty, made more interesting by including wild mushrooms.
I tested the dough recipe three
ways: one batch made using two cups of buckwheat flour, another with millet,
and the commercial blend with no additional flours.
Pure GF Pillsbury won for
being easiest to roll out.
I preferred the flavor of the
millet dumplings, though they required a more gentle hand. The buckwheat dumplings were a bit too tough
at the given proportions.
Additional Notes:
All bummers can be mended
with egg wash and a scrap of dough over the tear; and the binders are necessary
in case the dumpling blows up during cooking – the filling will remain inside,
instead of spilling out into the broth.
If you don’t walk the woods
to forage, try seeking out Cranberry Bob Lesnikowski’s booth at the Burlington
Farmer’s Market. *
* Summer Market runs from
8:30 a.m. to 2:00 p.m. on Saturdays from Mother’s Day to Halloween in City Hall
Park and on St. Paul Street, which is closed to vehicles while in use. Cranberry Bob is next to the “Hamburger Guy”,
Tyler Webb. Follow your nose! His booth
makes me hungry!
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| Dumplings in Broth |
Gluten-free Pelmini (Russian-style tortellini)
Adapted from Hunter,
Angler, Gardener, Cook (Hank Shaw)
Makes 25-50, depending on
size
Dumpling Filling
1 Cup Sautéed Mushrooms (I
used Hen of The Woods)
1 lb. Ground Beef
1 lb. Ground Pork
1 Cup Grated Onion
2 Eggs
¼ Cup Minced Garlic
2 tsp. Kosher or Sea Salt
1 TB Black Flake Pepper
1 tsp. Xanthan Gum or ¼ Cup
Bread Crumbs*
Mix until cohesive. Cook a
sample and adjust seasoning.
Cover
and refrigerate for at least an hour.
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| Boucher Farm Pork and Beef Pelmini Dumpling Progress |
MAKE IT EASY: If you can tolerate gluten, use wonton
wrappers instead of making fresh pasta dough.
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| GF Pelmini made with Boucher Farm Meat |
Gluten-free Pasta
Dough
2 Cups Pillsbury Gluten-free
Flour, plus additional for rolling out.
2 Cups Millet Flour
2 tsp. Xanthan Gum
1 tsp. Kosher Salt
1 Cup Buttermilk
5 Eggs
1 Egg Yolk (reserve the white
for sealing dumplings)
Mix dry ingredients together.
Create a well in the center and add wet ingredients. Mix with a fork, drawing
in flour from the sides until dough forms.
Knead a few times until
smooth. You may have to add more
buttermilk or flour.
Wrap in plastic and leave on
the counter for 40 minutes, then refrigerate for an hour. Well-chilled dough is easier to roll out.
Dumpling Directions
Divide dough into 8 pieces. Work with one piece at a time and keep the
remainder covered.
Flour surface and roll out
dough to the thickness of corrugated cardboard, dusting with flour as necessary
to prevent sticking.
Cut circles 3-inches in
diameter. *
Place 1-2 tsp. of filling in
the center.
Paint edges with egg white,
and form a half moon by folding the dough over. (Triangle shape if using wonton
wrappers).
Paint one edge of the
dumpling with whites and draw both points toward the center of the opposite
side (see photo).
Pinch ends together and set
on a lightly floured sheet pan.
Continue with remaining
dough.
These may be covered and refrigerated
for several hours, or frozen on the pan and transferred to a plastic bag for
storage.
*Dough scraps do not re-roll
well. Cut into ribbons for raggedy pasta.
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| Raggedy GF Pasta |
Tip: excess filling can be made into meatballs.
Cooking Instructions
Gently simmer enough water or
stock to cover, add the number of dumplings desired (frozen is okay). This is a
slow method because tender gluten-free handmade pasta tends to break at high
boil.
When they float, let them
cook for two minutes more, turning if necessary. The dough color lightens when done.
Remove to a serving dish and
keep warm.
Drizzle with a reduction of
the cooking stock and/or melted butter.
