DEAR SUN SPOTS: Does anyone out there have a recipe for dumplings that aren't heavy? I have tried with shortening and without, but they still come out heavy. What am I doing wrong? -- H.B., Livermore ANSWER: Sun Spots found several recipes for dumplings online, but websites get very tetchy about having their material printed in the newspaper. She did find these tips:
This is a surprisingly simple dish, rich in flavor and color. People who follow gluten-free diets likely will have the all- purpose flour blend that was called for in the original recipe for the dumplings. But all-purpose flour works just as well if you don't cook gluten-free. Serve with a crunchy salad of thinly sliced fennel, orange slices and dill. Adapted from Silvana Nardone's "Cooking for Isaiah: Gluten- Free & Dairy-Free Recipes for Easy, Delicious Meals" (Sprig, 2010).
Valentine's Day and Chinese New Year fall on the same day this year, but it is a fleeting embrace. Because Chinese New Year is determined by the lunar calendar, they won't be together again for decades. Despite the rarity of their rendezvous, the two holidays really are quite compatible. Both are associated with the color red and, in a way, both celebrate wishes.
Lynn Dinesen, Fox Point, sent her recipe for a Danish specialty called Meat Soup with Vegetables and Dumplings in response to a request from Jan Thor Sloan, of Big Bear Lake, Calif., who wanted a recipe for a dense Danish dumpling. Dinesen got the recipe from "Danish Cookery by Suzanne" and said this dish is "a traditional soup and very popular in this country (Denmark). It takes time to make it, so it's for special occasions.
When I tell friends that the first dumplings I ever tasted were brown butter-coated gnocchi, more than a few eyebrows raise. Accustomed to the whole-apple-baked-inside-a-flaky-dough dumpling, they think that I am confused. How could I mistake a savory Italian entree for this luscious treat? Sweet or savory, pea-sized or the expanse of a fist, dumplings vary from cuisine to cuisine. Some, like gnocchi, remain unfilled. Others, such as pierogis and wontons, are packed with fruits, meats, cheeses or vegetables. Served as a main dish, a side dish or added to a stew, their roles and flavors depend largely upon their homelands.
Sure, I love to eat all the familiar kinds of pasta. Why else would I have named my flagship restaurant Spago, after the Italian slang for spaghetti? But, I must admit, sometimes you need to go beyond just spaghetti, especially at this time of year. When it's cold outside and you're stressed out over all the holiday-season planning, you need food that really comforts and sustains you.
A few weeks ago, a friend shared with me a recipe for Peach Dumplings. It calls for a can of Mountain Dew or any other light- colored soda, which naturally piqued my curiosity. I tend to prefer making things like this from scratch, but I have to admit, these are really too easy and too interesting to pass up.
There are plenty of ways to add a homemade touch that can transform purchased items into real -- and really satisfying -- meals. This recipe for mushroom soup with pelmeni (Russian dumplings) uses off-the-shelf products to transform a few cans of broth into a light and comforting soup.
Dear Jeanne, Can this be made lighter? When I make it, people love it, but I feel guilty serving it as it is. - Nadine Vincent, Brownsville, Ky.
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