Anyone up for some savoury dumplings? You know, there are times when one can take too many liberties with food. I should have just made the traditional dumplings – with a hint of sweetness and a kiss of cinnamon – that way, people would not have been frowning at me as they ate their soup biting into the soft dumplings. And let’s be honest, people take their dumplings very seriously. I’m afraid that I may have ruined the meal for my friends that day.
I’m more into savoury things, so it seemed harmless, and a nice twist to things, when I decided to ditch the sugar and cinnamon and replace them with cheddar cheese and chopped chives. The idea was a good one (she says subjectively) and the execution was perfect, the mistake was adding it to soup. I should have just served my dumplings on the side with a stew; I think that would have gone down better. You make them and tell me what you think.
If you get frowns, stares and glares of incredulity and frustration, just stare right back at the person or persons with an expression that innocently asks, what?
INGREDIENTS
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- A pinch of sugar
- ¾ cup grated sharp cheddar cheese
- 3 tablespoons finely sliced chives or scallions/green onions (green part only)
- Lukewarm water
DIRECTIONS
- Mix together the flour, baking powder, salt and sugar.
- Add the cheese and chives/scallions and mix into flour.
Pumpkin-split pea Soup with Savoury Dumplings (Photo by Cynthia Nelson) Add enough water to form a dough. When the dough comes together, knead for 2 – 3 minutes; rub a little oil all over the dough, cover and let rest for 30 minutes.
- Pinch off pieces of dough and form into balls.
- Add to soup about 6 – 8 minutes before soup is done cooking. Cover pot and cook until dumplings have swollen and risen to the top of the soup.
NOTE
- These dumplings can be boiled in water on their own or be steamed (working in batches).
