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The Cookstr Weekly: Dumplings Around the World

January 23, 2015

Dumplings, as a concept, transcend cuisine: scraps of dough that are cooked alone, like gnocchi, or wrapped around a filling, like pierogi or ravioli. They can be made with flour or potatoes, boiled, steamed, fried, or baked. But they are always meant to be eaten in a mouthful or maybe two, whether in broth, dipped in sauce, or simply on their own. Dumplings can pack a lot of flavor and components into a single bite, making them a little bit more fun and exciting than a single-bowl meal.

And dumplings aren’t difficult to make, especially with shortcuts like wonton wrappers available. Experiment with a wide range of fillings, herbs, spices, and global influences. In the depths of winter, dumplings are just the kind of comfort food that brighten up a weeknight.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Michael Ruhlman

“Chicken with dumplings is one of the most delicious and comforting meals I know, especially on a cold night. It’s also economical and easy, especially if you have excellent stock on hand. Good stock is key, so if you plan ahead and make some easy chicken stock from the carcass of a roast chicken, this is a meal that can be put together in 30 minutes.”

– Michael Ruhlman

Kasespatzle by Stephanie Stiavetti and Garrett McCord

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Pumpkin Ravioli with Fried Sage by Janet Fletcher

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What’s New on Cookstr:
Chickpea, Roasted Squash, and Farro Soup
  by Julie Peacock

 
“This soup, adapted from the cookbook Zuppe, by Mona Talbott, is complex, mellow, and sweet. The bursts of orange butternut squash contrast beautifully with the earthy shades of the chickpeas and farro, livened up with a tableside drizzle of chili oil. Using dried chickpeas here is key, because the base of the soup is their cooking liquid. If you’re new to farro, it’s a nutty, chewy, lowgluten ancient grain and can be found in most supermarkets near the grains or bulk/dried goods.”
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