|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.
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!
Gluten-free Pelmini (Russian-style tortellini)
Adapted from Hunter, Angler, Gardener, Cook (Hank Shaw)
Makes 25-50, depending on size
1 Cup Sautéed Mushrooms (I used Hen of The Woods)
1 lb. Ground Beef
1 lb. Ground Pork
1 Cup Grated Onion
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.
MAKE IT EASY: If you can tolerate gluten, use wonton wrappers instead of making fresh pasta dough.
|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
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.
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.
Tip: excess filling can be made into meatballs.
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.