Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
In a medium bowl, combine the cheese, farina, potato starch, egg and salt. I first stir with a spoon, but then knead it right in the bowl with my hand, to ensure that everything is thoroughly mixed. Cover and let it stand while you make the filling. (Letting it stand about 10 or 15 minutes lets the farina hydrate and I think makes the dough hold together better). Saute the onion in the oil in a small saucepan until translucent. Add to the remaining filling ingredients in a small bowl. Mix thoroughly. Divide into four portions and form into small sausage shapes. Cover. Sprinkle two or three tablespoons of potato starch onto a large plate and set aside. Fill 2 or 3 quart saucepan with water, add salt, and bring to a boil while making the dumplings. Divide the dough into four portions - I do this right in the bowl, just cutting through it with a knife. Dampen your hands with cool water before forming each dumpling. Take one portion of the dough and flatten it on the palm of one hand into an oval. Place on portion of the filling onto the dough and form the dough around it into an oval shape - it's important to make the exterior very smooth, without any cracks or seams - this will keep them dumplings from splitting as they cook. Place the dumpling onto the potato-starch-sprinkled plate and roll it around to dredge in the starch. Repeat with the remaining dough and filling. When they are all done, carefully place each dumpling into the pot of boiling water. They should fit without crowding or overlapping. If there is any potato starch left on the plate, just scrape it right into the water, as well. Let the water return to a boil and reduce it to a slow boil - more than a simmer, but not a full out boil. Cook for about 10 minutes after it returns to a boil. While these cook, make the sauce. Chop the bacon and saute it in a small saucepan. As it starts to get translucent, add the mushrooms and butter, and saute until cooked through. Remove the dumplings with a slotted spoon
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese