Dumplings

Dumplings are small pieces of dough, often leavened, that a usually poached in simmering liquid. Like pasta, most dumplings are made from a paste-like mixture but with a wider range of ingredients. Some are baked in the oven, some pan-fried after poaching, and others steamed for dessert. They can be plain or filled and are served in soups, or tossed in butter or a sauce to accompany meats, poultry or vegetables.

The key to good dumplings is to keep them light while at the same time ensuring that they are firm enough to keep their shape when poached. Lightness is provided by the basic ingredient, by eggs or by a leavening agent.