Beet dumplings
Dumplings
Chinese cuisine
These dumplings should dispel any prejudices about dumplings being heavy fare. They are light and melt in your mouth yet they have enough substance to soak up the gravy that comes with a roast, or slow-roasted meat or poultry of any other sort. And the color is quite striking. <br />I only recently discovered them. They originate in Tyrol, a mountainous region that belongs partly to Austria and partly to Italy. I adapted the ingredients for North American cooks, tweaked the recipe in a few other ways, the most important of which is cooking the beets in the oven in a covered casserole instead of boiling them, my number 1 rule for beets to concentrate their flavor. <br />
Share:
0
13
0
Comments