- 8
Ingredients
- For the Dumplings
- For the Dumplings
- 1 1 1⁄2 1⁄2 cups flour
- 1 1 1⁄2 1⁄2 cups flour
- 2 2 2 tbsp. durum wheat (semolina) flour
- 2 2 2 tbsp. durum wheat (semolina) flour
- 1 1⁄2 1⁄2 tsp. canola oil
- 1 1⁄2 1⁄2 tsp. canola oil
- 5 5 5 eggs, divided, lightly beaten
- 5 5 5 eggs, divided, lightly beaten
- 3 3 3 oz. ground beef
- 3 3 3 oz. ground beef
- 3 3 3 oz. ground veal
- 3 3 3 oz. ground veal
- 3 3 3 oz. ground pork
- 3 3 3 oz. ground pork
- 1 1 1⁄2 1⁄2 oz. bacon, finely chopped
- 1 1 1⁄2 1⁄2 oz. bacon, finely chopped
- 1 1⁄4 1⁄4 cup finely chopped parsley
- 1 1⁄4 1⁄4 cup finely chopped parsley
- 2 2 2 tbsp. heavy cream
- 2 2 2 tbsp. heavy cream
- 2 2 2 tbsp. cooked, chopped spinach
- 2 2 2 tbsp. cooked, chopped spinach
- 1 1⁄4 1⁄4 small yellow onion, finely chopped
- 1 1⁄4 1⁄4 small yellow onion, finely chopped
- to grated nutmeg, to taste
- to grated nutmeg, to taste
- to salt and freshly ground black pepper, to taste
- to salt and freshly ground black pepper, to taste
- For the Soup and Garnish
- For the Soup and Garnish
- 1 1 1 tbsp. canola oil
- 1 1 1 tbsp. canola oil
- 1 1 1 small yellow onion
- 1 1 1 small yellow onion
- 6 6 6 cups chicken stock
- 6 6 6 cups chicken stock
- 1 1⁄4 1⁄4 cup finely chopped carrot
- 1 1⁄4 1⁄4 cup finely chopped carrot
- 1 1⁄4 1⁄4 cup finely chopped celery
- 1 1⁄4 1⁄4 cup finely chopped celery
- 2 2 2 tbsp. finely chopped parsley
- 2 2 2 tbsp. finely chopped parsley
Preparation
Step 1
Make the dumpling dough: In a bowl, stir together both flours; add oil and eggs, and stir until dough forms. Transfer to a lightly floured work surface, and knead until smooth, about 6 minutes. Wrap in plastic and refrigerate for 1 hour.
Make the dumpling filling: In a large bowl, mix beef, veal, pork, bacon, parsley, cream, spinach, 1 egg, remaining onion, nutmeg, and salt and pepper. Transfer to a piping bag fitted with a 1⁄2″ round tip, and set aside.
Make the dumpling garnish: Heat oil in a 8″ skillet over medium heat; add minced onion, and cook, stirring often, until caramelized, about 25 minutes. Set onions aside.
Unwrap dumpling dough, and divide into 4 equal pieces; working with one piece at a time, pass dough through a pasta roller until 1⁄16″ thick. Lay sheet of pasta on a work surface, and pipe filling in a straight line down lower 1⁄3 of pasta sheet. (For step-by-step photo instructions, see gallery above) Continue with remaining pasta and filling to make about 25 dumplings. Bring a 6-qt. pot of water to a boil, add dumplings, cooking until they float, about 20 minutes.
Bring chicken stock, carrot, celery, and salt and pepper to a simmer in a 6-qt. saucepan over medium-high heat, until vegetables are soft, about 3 minutes. To serve, divide dumplings into 8 bowls, ladle soup over dumplings, and top each dumpling with some of the caramelized onions; garnish with parsley.