Rosemary little Dumplings

Dumplings are one of my favored side dish. It reminds me of my childhood when my mother made them from scratch. Especially, on special occasions like on a Sunday afternoon inviting guest over.

I made Dumplings with Rosemary from scratch and defrosted lamb stew which I bought at Karen KOOP in Maple Ridge, BC

However, I am going to show you for now how to make home-made dumplings. You will see it is not so bad nor time consuming. The potatoes can be cooked the night before or in the morning and the rest can be done right before the lamb, beef or chicken stew is done..

Here are the ingredients: 4 portions

750 g Russel potatoes

150 g potato flour

2 eggs

1/2 cup plain yogurt

1/2 tbsp salt

1/2 tsp. nutmeg

1 tsp. pepper

1 tbsp rosemary (fresh)

Part 1:

Boil the potatoes in salt water until soft. Peel and press them through a hand press. If you do not know what a hand press looks like...go to my recipe: "Zwetchgenknoedel"...I added a picture on this.....

Part 2:

Add all the above ingredients and make a potato dough. To form the little dumplings use a ice cream spoon, they come in different sizes. Then place them in the fridge for about 10 mins or until your salt-water boils. Then add them all in and wait until they all pop up to the surface.

Rosemary potato dough

Swimming dumplings on the surface

DONE!

They are not only looking cute...they are soooo...

                                                                                  DELICIOUS to the TASTE!

FOCACCIA not the TRADITIONAL ONE - made out of Spelt Flour

FOCACCIA just the name tells you where this flat baked bread comes from....YAP....Bella Italia!

It reminds me of its cousin: PIZZA and it can be topped with herbs or with other great ingredients.

I had some left over ground beef, red cabbage and rutabaga weired combination, but the composition harmonized perfectly.

This is what you need!

Here are the ingredients:

3 tsp. dried yeast

2 1/4 spelt flour ( or all- purpose flour)

plus for dusting

1 2/2 tsp. salt

herbs of your favor e.g rosemary, oregano etc...

1/3 cup extra virgin olive oil, plus extra for greasing

1/4 tsp freshly ground black pepper

Rising and proofing time about 1 1/2 - 2 1/4 hr

***

Part 1:

Sprinkle the yeast over about 1/2 cup of warm water and let it sit for about 10 mins. or until bubbles...

Then in a large bowl, mix flour with salt and make a well in the center.

Add the chopped herbs, 4 tblsp. oil, yeast, pepper, and 1/2 cup luke warm water..and if you need more add another 1/2 cup of luke warm water

Gradually draw in the flour and work it into the other ingredients to form a smooth dough. The texture of the dough is sticky and soft. Do not add to much flour otherwise your will dry it out. Knead about 5 - 7 mins or until dough is smooth. 

Place it in an oiled bowl and let it rise and proof until double the size. Do not forget to either cover with plastic wrap or damp kitchen towel.

***

Part 2:

After proofing time. Place your dough on a floured work surface and knock out the air. Transfer the dough to a baking tray or pizza tray form whatever you prefer. Then flatten the dough to fill the pan evenly. Cover again with a kitchen towel and leave to rise in a warm place for about 30 - 40 mins. until puffed.

***

Part 3:

Heat up your oven to 400 F (200 C) scatter the rest of your herbs on top of your dough and use your fingertips to poke the dough all over to make deep dimples. Pour spoonfuls of the remaining oil all over the dough. Add your left overs if you wish and bake on the top shelf for about 15 - 20 mins. until brown...

TIP:

The First 10 mins. bake and then add your cheese and onions. Then  brush the crust with oil put it back in the oven for another 10 - 12 mins....

Voila, DONE!

                                                                        Delicious to the TASTE!

I hope you enjoy it as my family did.......