Part 4 (1/2)

Kroppkakor (Sweden) (Sweden) SILESIAN POTATO DUMPLINGS WITH MUSHROOM SAUCE.

Kluski l l skie skie (Poland) (Poland) CHESTNUT GNOCCHI WITH WALNUT SAUCE.

Gnocchi di Castagne con Salsa di Noci (Italy) (Italy) PANFRIED DUMPLINGS STUFFED WITH CHICKEN AND MUSHROOMS.

Jiao Zi (China) (China) Spoon-Dropped Semolina Dumplings Kletski (Russia) (Russia) SERVES 4 ( 4 (MAKES ABOUT 28 28 DUMPLINGS DUMPLINGS).

Kletski are soft, egg-rich dumplings full of b.u.t.tery flavor. Lightly cooking the flour and fat as they are mixed together creates a tender, semicongealed paste into which the eggs are mixed. They are wonderful with melted b.u.t.ter and sour cream, but they are just as popular when served in a meaty broth or in a beet soup. are soft, egg-rich dumplings full of b.u.t.tery flavor. Lightly cooking the flour and fat as they are mixed together creates a tender, semicongealed paste into which the eggs are mixed. They are wonderful with melted b.u.t.ter and sour cream, but they are just as popular when served in a meaty broth or in a beet soup.

For the Dumplings cup milk6 tablespoons ( stick) unsalted b.u.t.ter cup semolina flour teaspoon salt2 large eggs, separated2 tablespoons finely chopped fresh flat-leaf parsley, dill, tarragon, or a combination (optional)For Serving4 tablespoons ( stick) unsalted b.u.t.ter, melted just before serving cup sour creamEquipmentLarge, wide bowl to hold the dumplings cooked in batches 1. MAKE THE DOUGH MAKE THE DOUGH: Pour the milk into a small pot and add the 6 tablespoons b.u.t.ter. Stir over medium heat until the milk just begins to bubble around the edges of the pot. Add the semolina flour and the salt all at once, stir vigorously until just combined, and immediately remove from the heat. Continue stirring until all the liquid has been absorbed and you have a thick, glossy, pasty batter. Pour the milk into a small pot and add the 6 tablespoons b.u.t.ter. Stir over medium heat until the milk just begins to bubble around the edges of the pot. Add the semolina flour and the salt all at once, stir vigorously until just combined, and immediately remove from the heat. Continue stirring until all the liquid has been absorbed and you have a thick, glossy, pasty batter.

2. Place the pan over low heat and stir continuously until the batter thickens into a soft dough that pulls away from the sides of the pot. Continue stirring until the pasty coating left on the bottom and sides of the pan begins to brown, about 2 minutes. Remove from the heat, scoop into a medium bowl, break it up a bit, and allow it to cool slightly. Place the pan over low heat and stir continuously until the batter thickens into a soft dough that pulls away from the sides of the pot. Continue stirring until the pasty coating left on the bottom and sides of the pan begins to brown, about 2 minutes. Remove from the heat, scoop into a medium bowl, break it up a bit, and allow it to cool slightly.

3. While the dough is still warm, add one egg yolk. Mix it in completely with a wooden spoon, then mix in the second yolk. While the dough is still warm, add one egg yolk. Mix it in completely with a wooden spoon, then mix in the second yolk.

4. Whisk the egg whites in a large bowl until they form soft peaks. Add half of the egg whites to the dough and mix until well combined. Now add and fold in the remaining egg whites and the parsley if using. Whisk the egg whites in a large bowl until they form soft peaks. Add half of the egg whites to the dough and mix until well combined. Now add and fold in the remaining egg whites and the parsley if using.

5. COOK THE DUMPLINGS COOK THE DUMPLINGS: Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Scoop up a rounded tablespoon of the dough. Use another spoon or your finger to move the dough gently off the spoon and into the water. Try to drop in about 14 spoonfuls of dough, leaving as much s.p.a.ce as you can around each dumpling, before the first one begins to float. Cook until all of them are floating, about 2 minutes, then cook for 3 minutes longer. Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Scoop up a rounded tablespoon of the dough. Use another spoon or your finger to move the dough gently off the spoon and into the water. Try to drop in about 14 spoonfuls of dough, leaving as much s.p.a.ce as you can around each dumpling, before the first one begins to float. Cook until all of them are floating, about 2 minutes, then cook for 3 minutes longer.

6. Remove the dumplings with a slotted spoon, place them in the large bowl with a ladleful of the cooking liquid to prevent them from sticking, and keep warm. Cook the remaining dough and place the dumplings in the bowl with another ladle of the cooking liquid. Remove the dumplings with a slotted spoon, place them in the large bowl with a ladleful of the cooking liquid to prevent them from sticking, and keep warm. Cook the remaining dough and place the dumplings in the bowl with another ladle of the cooking liquid.

7. Once all of the dumplings have been cooked, drain and place them in a large serving bowl. Drizzle with melted b.u.t.ter and serve with a side of sour cream. Once all of the dumplings have been cooked, drain and place them in a large serving bowl. Drizzle with melted b.u.t.ter and serve with a side of sour cream. Kletski Kletski are also good the next day, fried in a little b.u.t.ter and served with eggs for breakfast or a light snack. are also good the next day, fried in a little b.u.t.ter and served with eggs for breakfast or a light snack.

Chocolate Bread Crumb Pudding (England) SERVES 4 ( 4 (MAKES 1 1 DUMPLING DUMPLING).

This steamed pudding looks like a traditional and elegant chocolate cake, but because it is made with bread crumbs it has a distinctive and denser texture. The slight saltiness of the bread accentuates the flavor of the sweet, dark chocolate. This pudding is excellent served warm or at room temperature.

The dumpling is made using the Pudding Basin Setup.

For the Dumpling2 cups coa.r.s.e fresh crustless white bread crumbs (see GLOSSARY OF INGREDIENTS)1 cup unbleached all-purpose flour cup sugar2 teaspoons baking powder teaspoon salt6 tablespoons ( stick) unsalted b.u.t.ter, cut into chunksOne 4-ounce bar semisweet or bittersweet chocolate, cut into small chunks, or 2 2/3 cup chocolate chips cup chocolate chips2 large eggs, beaten cup milkFor Cooking and ServingUnsalted b.u.t.ter and sugar to coat the pudding basin1 recipe Cream Sauce or Sweetened Whipped Cream (recipes follow)Equipment24-inch square of muslin35-inch length of kitchen string4- to 5-cup pudding basinPot large enough to hold the basin when coveredParchment paper 1. MAKE THE BATTER MAKE THE BATTER: Combine the bread crumbs, flour, sugar, baking powder, and salt in a large bowl. Combine the bread crumbs, flour, sugar, baking powder, and salt in a large bowl.

2. Melt the b.u.t.ter and the chocolate in a double boiler or in a stainless-steel bowl set on top of a pot filled with 1 inch of simmering water. (The bowl should not touch the simmering water but should rest directly above it.) Stir constantly to avoid scorching the chocolate. Remove from the heat the moment the chocolate has melted completely, place on a folded kitchen towel, and allow the chocolate to cool slightly. Melt the b.u.t.ter and the chocolate in a double boiler or in a stainless-steel bowl set on top of a pot filled with 1 inch of simmering water. (The bowl should not touch the simmering water but should rest directly above it.) Stir constantly to avoid scorching the chocolate. Remove from the heat the moment the chocolate has melted completely, place on a folded kitchen towel, and allow the chocolate to cool slightly.

3. Pour the eggs into the bread crumb mixture along with the melted chocolate and mix well. Slowly stir in the milk. Do not overmix. Pour the eggs into the bread crumb mixture along with the melted chocolate and mix well. Slowly stir in the milk. Do not overmix.

4. a.s.sEMBLE AND STEAM THE DUMPLING a.s.sEMBLE AND STEAM THE DUMPLING: Before a.s.sembling the pudding, review the Pudding Basin Setup. Before a.s.sembling the pudding, review the Pudding Basin Setup.

5. Soak the muslin and the string under running water. Wring them out and set aside. Soak the muslin and the string under running water. Wring them out and set aside.

6. Place the empty pudding basin in the pot. Pour water into the s.p.a.ce between the basin and the pot until it comes three-quarters of the way up the sides of the basin. Remove the basin and bring the water to a boil over high heat. Reduce the heat to low for a gentle simmer. Place the empty pudding basin in the pot. Pour water into the s.p.a.ce between the basin and the pot until it comes three-quarters of the way up the sides of the basin. Remove the basin and bring the water to a boil over high heat. Reduce the heat to low for a gentle simmer.

7. Meanwhile, make sure the interior of the basin is dry before rubbing it with b.u.t.ter and coating it with sugar. Scoop the batter into the basin and wiggle it gently to level it off. Cut out a round of parchment paper and place it on top of the batter. Cover the basin with the damp muslin and secure it tightly with the string. Tie the opposite corners of the muslin into handles over the top of the pudding. Meanwhile, make sure the interior of the basin is dry before rubbing it with b.u.t.ter and coating it with sugar. Scoop the batter into the basin and wiggle it gently to level it off. Cut out a round of parchment paper and place it on top of the batter. Cover the basin with the damp muslin and secure it tightly with the string. Tie the opposite corners of the muslin into handles over the top of the pudding.

8. Using tongs or a wooden spoon, push a folded cloth, such as a standard white cotton napkin, into the water and arrange it to lie flat on the bottom of the pot. Using the cloth handle, carefully lower the basin into the pot, cover, and simmer for at least 1 hours or up to 2 hours for a pudding that's even richer in flavor and texture. Check the water level every 30 minutes and replenish with boiling water as needed. Using tongs or a wooden spoon, push a folded cloth, such as a standard white cotton napkin, into the water and arrange it to lie flat on the bottom of the pot. Using the cloth handle, carefully lower the basin into the pot, cover, and simmer for at least 1 hours or up to 2 hours for a pudding that's even richer in flavor and texture. Check the water level every 30 minutes and replenish with boiling water as needed.

9. Remove the pot from the heat. Using a pot holder to grasp the cloth handle, carefully remove the basin from the pot, put it on a folded kitchen towel, and allow the pudding to cool for 5 minutes. Remove the string, cloth, and paper. Unmold by inverting it onto a plate. Slice and serve warm with Cream Sauce, Sweetened Whipped Cream, or vanilla ice cream. The pudding can be refrigerated for up to 3 days. Reheat in a steamer pot or use the Steamer Plate Setup (TIPS). Remove the pot from the heat. Using a pot holder to grasp the cloth handle, carefully remove the basin from the pot, put it on a folded kitchen towel, and allow the pudding to cool for 5 minutes. Remove the string, cloth, and paper. Unmold by inverting it onto a plate. Slice and serve warm with Cream Sauce, Sweetened Whipped Cream, or vanilla ice cream. The pudding can be refrigerated for up to 3 days. Reheat in a steamer pot or use the Steamer Plate Setup (TIPS).

CREAM SAUCE.

MAKES ABOUT 1 1 CUPS CUPS.

cup heavy cream cup milk cup sugarPinch of salt Combine all the ingredients in a small saucepan and heat over high heat. Stir continuously until the sugar has dissolved and the sauce just begins to bubble around the edges of the saucepan. Remove from the heat and let the sauce cool slightly before serving. You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container. Reheat the sauce over medium heat until warm, stirring constantly.

SWEETENED WHIPPED CREAM.

MAKES ABOUT 1 1 CUPS CUPS.

cup heavy cream1 tablespoons superfine sugar (or granulated sugar pulsed in a clean spice or coffee grinder for 1 to 2 minutes) 1. Chill a whisk and a medium metal bowl in the freezer for 5 minutes. If using an electric hand mixer, place the whisking attachment in the freezer. Chill a whisk and a medium metal bowl in the freezer for 5 minutes. If using an electric hand mixer, place the whisking attachment in the freezer.

2. Whisk the heavy cream in the chilled bowl until it forms soft peaks. Add half of the sugar and combine with a few strokes. Add the remaining sugar and whisk until firm peaks form. Serve immediately. Whisk the heavy cream in the chilled bowl until it forms soft peaks. Add half of the sugar and combine with a few strokes. Add the remaining sugar and whisk until firm peaks form. Serve immediately.

Milk-Steamed Buns with Vanilla Custard Sauce Dampfnudeln (Germany) (Germany) SERVES 4 4 TO TO 8 ( 8 (MAKES 8 8 DUMPLINGS DUMPLINGS).

These popular yeast buns go very well with meat and savory sauces, but they are also delicious as a snack or a dessert-as shown here-served with a good custard or fruit sauce. Simmering the buns in b.u.t.ter and milk makes them extra soft and moist, but once the liquid has cooked off, they're left in the pan a moment longer so that their bottoms can get crispy and brown. The prune sauce recipe that follows can be spooned over the top, or the buns can be cooked directly in the sauce.

For the Dumplings cup warm water, preferably nonchlorinated, such as distilled or spring water1/3 cup plus 1 teaspoon sugar cup plus 1 teaspoon sugar1 teaspoons active dry yeast (about packet)2 cups unbleached all-purpose flour, plus some extra for dusting teaspoon salt2 large eggs, at room temperature, beaten6 tablespoons ( stick) unsalted b.u.t.ter, meltedFor Cooking2 cups milk2 tablespoons unsalted b.u.t.ter, cut into chunks1 tablespoon sugar teaspoon salt1 vanilla bean or 1 teaspoon pure vanilla extractFor Serving1 recipe Vanilla Custard Sauce or Prune Sauce (recipes follow)EquipmentLarge, deep skillet with cover 1. PROOF THE YEAST PROOF THE YEAST: Pour the warm water into a small bowl, stir in the yeast, and 1 teaspoon of the sugar, and proof for 15 minutes. The surface should become foamy. If not, start again with a new yeast packet. Pour the warm water into a small bowl, stir in the yeast, and 1 teaspoon of the sugar, and proof for 15 minutes. The surface should become foamy. If not, start again with a new yeast packet.

2. MAKE THE DUMPLINGS MAKE THE DUMPLINGS: While the yeast proofs, place 2 cups of the flour into a large bowl and keep the remaining cup handy. Mix in the remaining While the yeast proofs, place 2 cups of the flour into a large bowl and keep the remaining cup handy. Mix in the remaining 1 1/3 cup sugar and the salt. Pour in the yeast mixture, eggs, and melted b.u.t.ter and mix until all of the liquid has been absorbed. Work the dough with your hands into one manageable ball. If it is too wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. cup sugar and the salt. Pour in the yeast mixture, eggs, and melted b.u.t.ter and mix until all of the liquid has been absorbed. Work the dough with your hands into one manageable ball. If it is too wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

3. Knead the dough on a floured surface for 2 minutes. The dough will be soft and tacky. Return the dough to the bowl, cover with a damp kitchen towel, and set aside in a warm place until the dough doubles in size, 1 to 2 hours. Use the Proofing Pot Setup (TIPS) if the temperature of the room is not ideal. Knead the dough on a floured surface for 2 minutes. The dough will be soft and tacky. Return the dough to the bowl, cover with a damp kitchen towel, and set aside in a warm place until the dough doubles in size, 1 to 2 hours. Use the Proofing Pot Setup (TIPS) if the temperature of the room is not ideal.

4. Line a tray with a kitchen towel and sprinkle with a little flour. Line a tray with a kitchen towel and sprinkle with a little flour.

5. Punch down the dough, place on a floured surface, and knead once or twice. Divide into 8 equal pieces. Roll each piece of dough into a ball and s.p.a.ce them evenly on the prepared tray. Cover with a towel and allow them to rise for 20 minutes. Punch down the dough, place on a floured surface, and knead once or twice. Divide into 8 equal pieces. Roll each piece of dough into a ball and s.p.a.ce them evenly on the prepared tray. Cover with a towel and allow them to rise for 20 minutes.

6. COOK THE DUMPLINGS COOK THE DUMPLINGS: Put the milk, 2 tablespoons b.u.t.ter, 1 tablespoon sugar, and the salt in the skillet. Bring to a very gentle simmer over medium heat, being careful not to allow the milk to come to a full boil. Immediately reduce the heat to low. Put the milk, 2 tablespoons b.u.t.ter, 1 tablespoon sugar, and the salt in the skillet. Bring to a very gentle simmer over medium heat, being careful not to allow the milk to come to a full boil. Immediately reduce the heat to low.

7. Slice the vanilla bean open along its length with a sharp knife. Sc.r.a.pe out the gooey seeds and whisk them into the milk mixture. If using vanilla extract, stir it into the milk mixture. Using a spatula, gently lift and arrange the dumplings inch apart in the simmering milk mixture. Cover and cook for 25 minutes. Slice the vanilla bean open along its length with a sharp knife. Sc.r.a.pe out the gooey seeds and whisk them into the milk mixture. If using vanilla extract, stir it into the milk mixture. Using a spatula, gently lift and arrange the dumplings inch apart in the simmering milk mixture. Cover and cook for 25 minutes.

8. Remove the cover to allow any remaining liquid to cook off. Continue cooking until you hear a strong sizzling sound and the undersides of the Remove the cover to allow any remaining liquid to cook off. Continue cooking until you hear a strong sizzling sound and the undersides of the dampfnudeln dampfnudeln become golden brown and crisp. Remove them with a spatula and place on a serving dish or individual plates. Serve with Vanilla Custard Sauce or Prune Sauce. become golden brown and crisp. Remove them with a spatula and place on a serving dish or individual plates. Serve with Vanilla Custard Sauce or Prune Sauce.

VANILLA CUSTARD SAUCE.

MAKES ABOUT 1 1 CUPS CUPS.

1 cup milk3 large egg yolks cup sugarPinch of salt vanilla bean or teaspoon pure vanilla extract1 tablespoon brandy (optional) 1. Heat the milk in a small saucepan over medium heat until it just begins to bubble along the sides of pan. Do not allow the milk to come to a full simmer. Immediately remove from the heat and set aside. Heat the milk in a small saucepan over medium heat until it just begins to bubble along the sides of pan. Do not allow the milk to come to a full simmer. Immediately remove from the heat and set aside.

2. Whisk together the egg yolks, sugar, and salt in a medium bowl until the sugar has mostly dissolved. Continue whisking while gradually drizzling in the warm milk. Whisk together the egg yolks, sugar, and salt in a medium bowl until the sugar has mostly dissolved. Continue whisking while gradually drizzling in the warm milk.

3. Slice the vanilla bean open along its length with a sharp knife. Sc.r.a.pe out the gooey seeds and whisk them into the milk mixture. If using vanilla extract, stir it into the milk mixture. Slice the vanilla bean open along its length with a sharp knife. Sc.r.a.pe out the gooey seeds and whisk them into the milk mixture. If using vanilla extract, stir it into the milk mixture.

4. Pour the mixture into a double boiler or a stainless-steel bowl set on top of a pot filled with 1 inch of simmering water. (The bowl should not touch the simmering water but should rest directly above it.) Whisk vigorously at all times until the mixture is thick and creamy, 4 to 5 minutes. Remove from the heat and place on a folded kitchen towel to cool slightly. Whisk in the brandy, if desired, just before serving. You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container. Reheat the sauce over medium heat until warm, stirring constantly. Pour the mixture into a double boiler or a stainless-steel bowl set on top of a pot filled with 1 inch of simmering water. (The bowl should not touch the simmering water but should rest directly above it.) Whisk vigorously at all times until the mixture is thick and creamy, 4 to 5 minutes. Remove from the heat and place on a folded kitchen towel to cool slightly. Whisk in the brandy, if desired, just before serving. You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container. Reheat the sauce over medium heat until warm, stirring constantly.

PRUNE SAUCE.

MAKES 2 2 CUPS CUPS.

1 cup pitted prunes (about 12 large prunes), chopped fine2 tablespoons sugar teaspoon ground cinnamon cup red wine2 tablespoons fresh lemon juice, plus 1 tablespoon grated zest1 tablespoon cold unsalted b.u.t.ter 1. Place the prunes, sugar, and cinnamon in a medium saucepan, pour in the wine, lemon juice, and 1 cups water and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 15 minutes, stirring occasionally. Place the prunes, sugar, and cinnamon in a medium saucepan, pour in the wine, lemon juice, and 1 cups water and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.

2. Remove the saucepan from the heat. Add the lemon zest and b.u.t.ter and stir until all the b.u.t.ter has melted into the sauce. Serve warm spooned over the Remove the saucepan from the heat. Add the lemon zest and b.u.t.ter and stir until all the b.u.t.ter has melted into the sauce. Serve warm spooned over the dampfnudeln dampfnudeln. You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container. Reheat the sauce over medium heat until warm, stirring constantly.