David Venable's dumplings

By dgebo

Ingredients

• 1-1/3 cups milk
• 2/3 cups beer
• 1/4 tsp ground black pepper
• 1 tsp kosher salt
• 1-1/3 cups instant potato flakes
• 2/3 cups baking mix
• 1-1/2 cups flour
• 2 eggs
• 2 (48-oz) cans chicken broth
• Olive oil, for drizzling

Preparation

Step 1

Combine the milk, beer, black pepper, and salt in a medium-size saucepan. Bring the mixture to a boil and whisk in the potato flakes. Reduce the heat to medium and continue to cook for 2-3 minutes, or until the mixture resembles mashed potatoes. Remove from heat and spread the mixture out onto a baking sheet. Set aside until completely cool.

Fit a stand mixer with a paddle attachment and combine the baking mix, flour, eggs, and potato mixture in the mixing bowl until the dough begins to come together. Transfer the dough to a floured surface and continue to knead by hand until the ingredients are completely combined.

Roll the dough into a large square until it's about 1/4'' thick. Using a knife, pizza, or pastry cutter, cut the sheet of dough into 1'' x 1'' squares.

Bring the chicken broth to a boil in a 6-8 quart stockpot. Add 12-14 of the dumplings and return the broth to a simmer; cook 3-5 minutes. When the dumplings are floating and no longer sticky in the middle, remove the dumplings from the broth with a slotted spoon and place into a serving dish. Drizzle with oil to keep them from sticking together. Cover and keep warm until all the dumplings are cooked. Serve with pork and sauerkraut.