Dougherty Family Recipe Box

Category: Dumplings

  • Pea and Ricotta Potstickers

    Ingredients

    Dough

    • 2 1/3 cups all purpose flour
    • 1 cup water

    Filling

    • 2 cups peas, fresh or frozen
    • 2/3 cup fresh ricotta cheese
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/3 cup parmesan cheese, grated
    • 1 shallot, minced
    • zest of 1 lemon
    • vegetable oil (for cooking)

    Method

    Dough

    1. Bring water to a boil and let cool two minutes.
    2. Put flour in a large heatproof bowl and make a well in the centre.
    3. Slowly pour 3/4 cup water into the flour while stirring.
    4. Knead dough until it forms a single mass (it will be hot), add more water 1 teaspoon at a time if needed.
    5. Move dough to a lightly floured counter and knead until smooth and elastic (about 3 minutes).
    6. Wrap dough and let sit at room temperature for at least 30 minutes (no longer than 2 hours).

    Filling

    1. Bring a pot of salted water to a boil.
    2. Briefly cook peas in the boiling water until bright green (about 30-60 seconds).
    3. Drain peas.
    4. Put peas, ricotta, olive oil, and salt in a food processor and blend into a chunky mash.
    5. Put mash in a bowl and stir in parmesan, shallot, and lemon zest.

    Dumplings

    1. Roll dough into a log and cut into 24 equal pieces.
    2. Roll each piece into a 3 1/2″ diameter round so that edges are a bit thinner than the center.
    3. Set wrappers aside on a lightly floured counter and cover with a damp tea towel.
    4. Holding the wrapper in the palm of the hand, place 2 teaspoons of filling in the center.
    5. Fold one side of the wrapper up and over to form a semicircle.
    6. Pleat edges going from one corner to the other.
    7. Set on a baking sheet so that the pleats are up and the dumpling forms a flat bottom on the sheet.
    8. Cover with a damp tea towel.
    9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
    10. Add 10-12 dumplings, flat side down, and cook until bottoms are browned (about 2 minutes).
    11. Add 3 tablespoons water to the pan and immediately cover.
    12. Allow to cook until water is evaporated (about 2 minutes) then uncover.
    13. Continue cooking until bottoms are crispy (about 30 seconds).
    14. Set cooked dumplings aside on a plate.
    15. Serve with black vinegar and chill oil.

              Source

            1. Dumplings

              These dumplings are cooked on top of an almost finished stew.

              Ingredients

              • 1 cup all purpose flour
              • 2 teaspoons baking powder
              • 1/4 teaspoon salt
              • 1 tablespoon butter
              • 1/3 cup milk

              Method

              1. Mix together dry ingredients.
              2. Cut in butter.
              3. Mix in milk.
              4. Drop batter in balls on top of stew.
              5. Cover stew and let dumplings cook until done (about 10 minutes).

              Source

              Barkley family recipe.

            2. Perogies

              Ingredients

              Dumplings

              • 2 cups all purpose flour
              • 1 teaspoon salt
              • 2 egg yolks
              • 1/2 cup cold mashed potatoes
              • 1/2 cup cold water
              • 1 tablespoon vegetable oil

              Onion Filling

              • yellow onions very finely chopped
              • cooking oil
              • salt
              • pepper

              Method

              1. Mix the flour with the salt in a deep bowl.
              2. Add remaining ingredients.
              3. Knead until dough is smooth.
              4. Divide the dough into two parts, cover, and let stand 10 minutes.
              5. Lightly oil a large frying pan and cook the onions until they just start to caramelize.
              6. Roll the dough quite thin on a floured surface.
              7. Cut dough into rounds using a large biscuit cutter.
              8. Put a round in the palm of a hand.
              9. Put a spoonful of filling in the centre of the round.
              10. Fold round over to form a half-circle and press edges together with fingers (edges should be sealed and free of filling).
              11. Place dumplings on a floured surface without crowding and keep covered with a tea towel to keep from drying out (dumplings can be frozen at this stage for cooking later). 
              12. Drop a few raw dumplings into boiling salted water to cook for 3 to 4 minutes until perogies are well puffed.
              13. Remove cooked perogies from water with a slotted spoon and put in a colander to drain.
              14. Cooked perogies can be pan fried in a lightly oiled cast iron skillet over medium heat for a drier, crispier perogy.

              Source

              Adapted from Traditional Ukrainian Cookery (out of print).

            3. Pumpkin Plachenta

              Ingredients

              Pastry

              • 5 cups all purpose flour
              • 2 teaspoons baking soda
              • 1 teaspoon salt
              • 1 1/2 cups vegetable shortening
              • 1 cup milk
              • 1 tablespoon white vinegar

              Filling

              • 7 cups roast pumpkin puree
              • 2 cups brown sugar
              • 3 small cans sweetened condensed milk
              • 6 eggs beaten
              • 5 teaspoons cinnamon
              • 3 teaspoons cloves
              • 3 teaspoons ginger

              Method

              1. Preheat oven to 350°F.
              2. Line baking sheets with parchment paper.
              3. Mix all filling ingredients together in a large bowl until uniform.
              4. Mix all pastry ingredients together into a ragged dough.
              5. Roll pastry out on a floured surface until 1/4 inch thick.
              6. Cut pastry into circles.
              7. Put filling into the centre of each circle.
              8. Fold circles over and pinch edges together to make dumplings.
              9. Place dumplings on baking sheet.
              10. Bake until brown (about 20 minutes).

              Source

              Holitzki family recipe.