Roux: 1Tbs Butter and 1Tbs Flour (Rouxing is melting the butter and mixing in the flour to create a yellow paste. This works MUCH better with butter than with margarine.)
3 cups veggie broth
1/4 cup carrots
1 Cup onions
4 slices o Quorn "chicken" (or other substitute)
1/4 tsp Thyme
1/8 tsp Tumeric
1/4 cup milk
Salt and pepper to taste
After making the roux, mix in the broth and milk, bring to simmer, and allow the roux to dissolve into the broth. This will help thicken things up a bit. Add veggies and allow to soften a bit (10 minutes).
Bring to boil and toss in the quorn chicken and dumplings. Eat.
Dumplings:
1 cup flour
3 eggs
salt, pepper, butter, to taste
Mix that stuff up! (With a fork.) Place chunks of the mixture into boiling water. Leave there until the dumplings float to the top. You now have dumplings. When placing these in the broth, put the fork in the broth before stabbing a dumpling. This helps a lot in preventing dumpling-fork stickage.
This is how we made it, but we'd change a few things (and we'll update the recipe once we've tried these new ideas-- we just don't want to give you a recommendation that we haven't personally tested!). First, the spices weren't quite giving us all the umph we were hoping for. Maybe increase the spices or add some new ones? Also, we might be able to skip the roux altogether if we cooked the dumplings in the soup rather than cook them separately and then add at the last moment (this might also make the dumplings more flavorful).
We'll keep you posted!
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