Cornmeal Dumplings

Name: Cornmeal Dumplings
Yield: Makes 8 dumplings; 4 first-course servings, each in 1 cup (250 ml) broth
Cuisine: Italian
Ingredients: 3 tablespoons coarsely chopped cilantro, if using the jalapeño, or freshly ground black pepper, to taste, if using the Parmesan; 1 medium jalapeño pepper, seeded, deribbed, and minced, or 2 tablespoons freshly grated Parmesan cheese; ½ teaspoon baking powder; 6 tablespoons (45 g) all-purpose flour; 1 egg, separated, plus 1 egg yolk; 6 tablespoons (45 g) cornmeal, plus ½ cup (60 g) for rolling dumplings; 1 teaspoon olive oil; ½ teaspoon kosher salt

Preparation info

Makes 8 dumplings;
4
first-course servings, each in 1 cup 250 ml ) broth

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

There are traditional polenta gnocchi for soup, but they are much heavier than these dumplings. To stay within the Italian tradition, use the Parmesan cheese and black pepper. For a Southwestern fillip, use the cilantro and jalapeño instead.

The recipe is easily doubled. As these dumplings are largish, two per person should be adequate. Use the broth from Bollito Misto, or seasoned Beef Stock or

Ingredients

Europe
Italy
Starter
Vegetarian
Mediterranean

Ingredients

Method