Culinate editor’s note: For instructions on extracting and soaking bone marrow, see Culinate’s excerpt of Odd Bits.
I don’t like cooking dumplings on top of a stew. There never seems to be enough room for them to expand, so I cook them separately. While salted water will do, they will have much more flavor if you cook them in a stock that matches the meat they accompany. You can also add fresh herbs like thyme and parsley if serving them with a classic beef stew.
This recipe can be doubled if you like dumplings, but you might need to add an extra tablespoon of cold water to the dough to achieve the right consistency. These dumplings are also delicious, and very light, when made with finely grated suet instead of bone marrow.
|⅔||cup (2 ounces; 60 grams) bone marrow, extracted and soaked|
|½||cup (2 ounces; 60 grams) flour|
|½||tsp. baking powder|
|¾||cup (2 ounces; 60 grams) fine fresh breadcrumbs|
|1||tsp. finely chopped shallot|
|~||Fine sea salt and freshly ground black pepper|
|2||cups (500 milliliters) beef stock or water|
Related article: Odd Bits
This content is from the book Odd Bits by Jennifer McLagan.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything