Peak Performance Dumplings
Cheddar and Garlic Powder Dumplings Poached in Buttermilk, Served with Fresh Herb Sauce
45 minutes
Serves 4
DinnerFrenchNut-freeShellfish-freeSoy-free
Herb's take
This hearty, rustic dinner channels Alpine comfort food with a cheesy twist and a scientific approach to tender dumplings. You'll learn how buttermilk works double-duty, first tenderizing the dough and then becoming a tangy poaching bath.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 02Add the grated cheddar cheese and garlic powder to the flour mixture and toss to distribute evenly.
- 03Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 04In a separate bowl, whisk together 1/3 cup buttermilk and the egg until well combined.
- 05Pour the buttermilk-egg mixture into the dry ingredients and gently stir just until a shaggy dough forms.
- 06Lightly flour your hands and shape the dough into 16 rough balls, about 1 1/2 inches each.
- 07Heat the remaining 2 cups buttermilk in a wide saucepan or deep skillet over medium-low heat until steaming but not simmering.
- 08Gently nestle the dumplings into the warm buttermilk, cover, and poach for 15 to 18 minutes, turning them halfway, until cooked through and slightly puffed.
- 09Meanwhile, make the herb sauce: In a small bowl, combine the parsley, chives, dill, lemon zest, lemon juice, olive oil, and black pepper. Stir until well blended.
- 10Taste the buttermilk poaching liquid and season it with salt and pepper as desired.
- 11To serve, ladle a bit of the warm buttermilk into shallow bowls, arrange 4 dumplings per bowl, and spoon herb sauce generously on top. Serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.