These little dumplings from Liguria are typically served in a broth with some vegetables; Andrew Zimmern likes to add some shaved Parmesan as well. Slideshow:  How to Make Dumplings 

Andrew Zimmern
October 2014

Gallery

© Madeleine Hill

Recipe Summary

total:
1 hr 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the flour and a generous pinch of salt. Sprinkle the milk and 2 tablespoons of the olive oil on top and, using a fork, mix to form a shaggy dough. Knead the dough lightly until evenly moistened and then, using water to keep your hands moist, roll teaspoons of the shaggy dough between your palms to form 2-inch-long dumplings, a scant 1/4-inch thick. Transfer the dumplings to a parchment paper–lined baking sheet.

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  • In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the leek, carrot, frisée and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 7 minutes. Add the chicken stock and bring to a boil, then simmer over moderately low heat until the vegetables are tender, about 5 minutes. Return the soup to a boil, add the dumplings and simmer over moderate heat until the dumplings are cooked through, 3 to 5 minutes. Season with salt and pepper.

  • Ladle the dumplings, broth and vegetables into shallow bowls. Drizzle olive oil on top, garnish with shaved Parmigiano cheese and serve.

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