The Dumpling_ A Seasonal Guide Part 15

4. Divide the peanuts into 6 equal piles. Divide the peanuts into 6 equal piles.

5. Pick out the best 18 bamboo leaves. Place 2 bamboo leaves, smooth side up, lengthwise, and alongside each other, in the palm of your hand. Overlap the leaves by about 1 inches. Center 3 heaping tablespoons of rice on top of the overlapped bamboo leaves and spread out into a rectangle 4 inches long by 2 inches across or about the size of your palm. Place 1 piece of pork, 1 pile of peanuts, and a slice of sausage over the rice and top everything with 3 more heaping tablespoons of rice. Lay a third bamboo leaf, smooth side down, on top of the mound. Grip and curl the sides of the overlapped bottom leaves over the top leaf. Fold back the top ends of the leaves. Then fold back the bottom ends of the leaves as firmly as you can to create a neat, tight rectangular package. Wrap and tie the package 4 or 5 times across the width of the dumpling and at least once vertically to prevent the leaves from unfolding. Place the package on the large plate or tray and continue until you have 6 packages. Pick out the best 18 bamboo leaves. Place 2 bamboo leaves, smooth side up, lengthwise, and alongside each other, in the palm of your hand. Overlap the leaves by about 1 inches. Center 3 heaping tablespoons of rice on top of the overlapped bamboo leaves and spread out into a rectangle 4 inches long by 2 inches across or about the size of your palm. Place 1 piece of pork, 1 pile of peanuts, and a slice of sausage over the rice and top everything with 3 more heaping tablespoons of rice. Lay a third bamboo leaf, smooth side down, on top of the mound. Grip and curl the sides of the overlapped bottom leaves over the top leaf. Fold back the top ends of the leaves. Then fold back the bottom ends of the leaves as firmly as you can to create a neat, tight rectangular package. Wrap and tie the package 4 or 5 times across the width of the dumpling and at least once vertically to prevent the leaves from unfolding. Place the package on the large plate or tray and continue until you have 6 packages.

6. COOK THE DUMPLINGS COOK THE DUMPLINGS: Stack the packages as evenly as possible in a large pot and fill with enough water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 2 to 2 hours. Check the water level every 30 minutes and replenish with just enough boiling water to keep the dumplings covered. Stack the packages as evenly as possible in a large pot and fill with enough water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 2 to 2 hours. Check the water level every 30 minutes and replenish with just enough boiling water to keep the dumplings covered.

7. Remove the pot from the heat. Carefully remove the Remove the pot from the heat. Carefully remove the zhong zi zhong zi with tongs and place them on a folded kitchen towel to cool slightly. Cut off the strings (unless you are freezing the dumplings) and serve with soy sauce. They can also remain wrapped and be served later at room temperature. It's best not to open the packages too soon and to peel back the leaves just before eating so that they stay moist. with tongs and place them on a folded kitchen towel to cool slightly. Cut off the strings (unless you are freezing the dumplings) and serve with soy sauce. They can also remain wrapped and be served later at room temperature. It's best not to open the packages too soon and to peel back the leaves just before eating so that they stay moist. Zhong zi Zhong zi can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months (see Tips). Reheat them in a steamer pot or use the Steamer Plate Setup (Tips). If reheating frozen can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months (see Tips). Reheat them in a steamer pot or use the Steamer Plate Setup (Tips). If reheating frozen zhong zi zhong zi, allow them to thaw before steaming.OctoberNO-FUSS POTATO DUMPLINGS.

Pyzy (Poland) (Poland) SPICED CARROT PUDDING.

(England) COLLARD GREENS WITH CORN DUMPLINGS.

(United States) CHICKEN PAPRIKA WITH DUMPLINGS.

Csirke Paprikas Galuskaval (Hungary) (Hungary) BEAN SOUP WITH TINY DUMPLINGS.

Csipetke (Hungary) (Hungary) CHICKPEA "FISH" IN A SPICY ONION SAUCE Yeshimbra Asa (Ethiopia) (Ethiopia) BACON AND SAGE ROLY-POLY.

(England) DAIKON CAKE.

Luo Bo Gao (China) (China) CHEDDAR CHEESE AND POTATO PIEROGI.

(United States) LENTIL AND ONION PIEROGI.

Pierogi z Soczewic (Poland) (Poland) POTATO "TAMALES" STUFFED WITH CHICKEN AND JALAPEnO Paches de Papa (Guatemala) (Guatemala) BEEF-STUFFED PLANTAIN b.a.l.l.s IN A Ca.s.sAVA-CORN SOUP.

Caldo de Bolas (Ecuador) (Ecuador) No-Fuss Potato Dumplings Pyzy (Poland) (Poland) SERVES 4 4 TO TO 8 ( 8 (MAKES ABOUT 40 40 DUMPLINGS DUMPLINGS).

Because they are dense, pyzy pyzy are typically smaller than other potato dumplings. Their small size ensures that they cook quickly and completely, leaving no uncooked centers. Raw potato oxidizes and turns gray after grating so you will notice a deepening in the color of the dough as it's handled and rolled into b.a.l.l.s. If this gray color does not appeal to you, know that the dumplings will lighten during cooking. These sticky dumplings are served smothered in fried bread crumbs, sauteed onions, or bits of bacon. are typically smaller than other potato dumplings. Their small size ensures that they cook quickly and completely, leaving no uncooked centers. Raw potato oxidizes and turns gray after grating so you will notice a deepening in the color of the dough as it's handled and rolled into b.a.l.l.s. If this gray color does not appeal to you, know that the dumplings will lighten during cooking. These sticky dumplings are served smothered in fried bread crumbs, sauteed onions, or bits of bacon.

For the Dumplings3 medium baking potatoes, such as russet teaspoon salt cup unbleached all-purpose flour, plus some extra for dusting1 large egg yolkFor the Topping4 strips bacon, chopped coa.r.s.e1 small yellow onion, chopped fineSalt and freshly ground black pepper to taste 1. MAKE THE DOUGH MAKE THE DOUGH: Place one of the potatoes in a small saucepan, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain and place the potato on a folded kitchen towel. Once it's cool enough to handle, peel off its skin and put the flesh into a large bowl. Mash until mostly smooth. Place one of the potatoes in a small saucepan, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain and place the potato on a folded kitchen towel. Once it's cool enough to handle, peel off its skin and put the flesh into a large bowl. Mash until mostly smooth.

2. Peel the 2 remaining potatoes and finely grate them onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much of the potato juice as you can. Do this step in batches if it seems more effective. Peel the 2 remaining potatoes and finely grate them onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much of the potato juice as you can. Do this step in batches if it seems more effective.

3. Add the grated potato to the mashed potato. Sprinkle the salt and cup of the flour over the potato, keeping the remaining cup handy, and toss gently with your fingers until well combined. Add the egg yolk. Using your hands work the crumbly mixture into a dough, about 2 minutes. This dough needs to be firm enough to hold its shape when rolled into b.a.l.l.s. If the dough is too soft or sticky, work in some of the remaining flour, a little at a time. Cover and refrigerate until you are ready to roll the dumplings. Add the grated potato to the mashed potato. Sprinkle the salt and cup of the flour over the potato, keeping the remaining cup handy, and toss gently with your fingers until well combined. Add the egg yolk. Using your hands work the crumbly mixture into a dough, about 2 minutes. This dough needs to be firm enough to hold its shape when rolled into b.a.l.l.s. If the dough is too soft or sticky, work in some of the remaining flour, a little at a time. Cover and refrigerate until you are ready to roll the dumplings.

4. COOK THE BACON AND THE ONION COOK THE BACON AND THE ONION: Place the bacon in a small skillet over medium heat and cook, stirring occasionally, until it has rendered enough fat to generously coat the bottom of the pan. Mix in the onion and raise the heat to high. Cook, stirring frequently, until both the bacon and the onion are golden brown, about 5 minutes. Scoop everything, including the drippings, into a small bowl and set aside. Place the bacon in a small skillet over medium heat and cook, stirring occasionally, until it has rendered enough fat to generously coat the bottom of the pan. Mix in the onion and raise the heat to high. Cook, stirring frequently, until both the bacon and the onion are golden brown, about 5 minutes. Scoop everything, including the drippings, into a small bowl and set aside.

5. MAKE AND COOK THE DUMPLINGS MAKE AND COOK THE DUMPLINGS: Line a tray with a kitchen towel and sprinkle with a little flour. Line a tray with a kitchen towel and sprinkle with a little flour.

6. Pinch off a small piece of dough and roll it into a ball about 1 inch around, dust with flour, and place it on the prepared tray. Repeat with the remaining dough. Pinch off a small piece of dough and roll it into a ball about 1 inch around, dust with flour, and place it on the prepared tray. Repeat with the remaining dough.

7. Fill a large pot three-quarters of the way with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Carefully drop the dumplings, a few at a time, into the water. Cook until all of them are floating, about 2 minutes, then cook for 3 minutes longer. Fill a large pot three-quarters of the way with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Carefully drop the dumplings, a few at a time, into the water. Cook until all of them are floating, about 2 minutes, then cook for 3 minutes longer.

8. Remove the Remove the pyzy pyzy with a slotted spoon and place in a shallow serving bowl. Top them with the bacon and onion mixture and all of its drippings, sprinkle with salt and pepper, and serve. with a slotted spoon and place in a shallow serving bowl. Top them with the bacon and onion mixture and all of its drippings, sprinkle with salt and pepper, and serve.

Spiced Carrot Pudding (England) SERVES 4 4 TO TO 5 ( 5 (MAKES 1 1 DUMPLING DUMPLING).

Many steamed puddings use a good amount of a particular spice blend called Pudding Spice. This spice mixture works exceptionally well in this carrot pudding. Grated white potato mimics the texture of the grated carrot and keeps the pudding from getting too sweet. Bread crumbs bind all the ingredients together and give the pudding a cakelike texture.

This dumpling is made using the Pudding Basin Setup.

For the Dumpling1 cup coa.r.s.e fresh crustless white bread crumbs (see Glossary of Ingredients)1 cup unbleached all-purpose flour1/3 cup light muscovado or other unrefined sugar (see Glossary of Ingredients) cup light muscovado or other unrefined sugar (see Glossary of Ingredients)2 teaspoons baking powder2 teaspoons Pudding Spice teaspoon salt cup very finely chopped cold suet or 4 tablespoons ( stick) unsalted b.u.t.ter, frozen, coa.r.s.ely grated, and kept cold1 medium baking potato, such as russet1 medium carrot cup dark raisins1 large egg, beaten cup cold milkFor Cooking and ServingUnsalted b.u.t.ter and sugar to coat the pudding basin1 recipe Vanilla Custard Sauce or vanilla ice creamEquipment24-inch square of muslin35-inch length of kitchen string4- to 5-cup pudding basinPot large enough to hold the basin when coveredParchment paper 1. MAKE THE BATTER MAKE THE BATTER: Combine the bread crumbs, flour, sugar, baking powder, pudding spice, and salt in a large bowl. Mix in the suet by gently breaking apart any clumps while working it through the bread crumb mixture. If using b.u.t.ter, work it into the bread crumb mixture with a pastry cutter or 2 b.u.t.ter knives until it looks like a damp meal. Combine the bread crumbs, flour, sugar, baking powder, pudding spice, and salt in a large bowl. Mix in the suet by gently breaking apart any clumps while working it through the bread crumb mixture. If using b.u.t.ter, work it into the bread crumb mixture with a pastry cutter or 2 b.u.t.ter knives until it looks like a damp meal.

2. Peel the potato and grate it through the medium holes of your grater onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much of the juice as you can. Do this step in batches if it seems more effective. Peel the potato and grate it through the medium holes of your grater onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much of the juice as you can. Do this step in batches if it seems more effective.

3. Peel the carrot and grate it through the medium holes of your grater. Mix the potato and the carrot into the bread crumb mixture. Peel the carrot and grate it through the medium holes of your grater. Mix the potato and the carrot into the bread crumb mixture.

4. Set aside 2 handfuls of the raisins to line the bottom of the pudding basin. Mix the remaining raisins into the bread crumb and carrot mixture. Mix in the egg. Stir in just enough milk, a little at a time, to create a very moist batter. Set aside 2 handfuls of the raisins to line the bottom of the pudding basin. Mix the remaining raisins into the bread crumb and carrot mixture. Mix in the egg. Stir in just enough milk, a little at a time, to create a very moist batter.

5. a.s.sEMBLE AND STEAM THE DUMPLING a.s.sEMBLE AND STEAM THE DUMPLING: Before a.s.sembling the pudding, review the Pudding Basin Setup. Before a.s.sembling the pudding, review the Pudding Basin Setup.

6. Rinse the muslin and the string under cool running water. Wring them out and set aside. Rinse the muslin and the string under cool running water. Wring them out and set aside.

7. Place the empty pudding basin in the pot. Pour water into the s.p.a.ce between the basin and the pot until it comes three-quarters of the way up the sides of the basin. Remove the basin and bring the water to a boil over high heat. Reduce the heat to low for a gentle simmer. Place the empty pudding basin in the pot. Pour water into the s.p.a.ce between the basin and the pot until it comes three-quarters of the way up the sides of the basin. Remove the basin and bring the water to a boil over high heat. Reduce the heat to low for a gentle simmer.

8. Meanwhile, make sure the interior of the basin is dry before rubbing it with b.u.t.ter and coating it with sugar. Scatter the reserved raisins around the bottom of the basin. Scoop the batter into the basin and smooth out its surface using wet fingers. Cut out a round of parchment paper and place it on top of the batter. Cover the basin with the damp muslin and secure it tightly with the string. Tie the opposite corners of the muslin into handles over the top of the pudding. Meanwhile, make sure the interior of the basin is dry before rubbing it with b.u.t.ter and coating it with sugar. Scatter the reserved raisins around the bottom of the basin. Scoop the batter into the basin and smooth out its surface using wet fingers. Cut out a round of parchment paper and place it on top of the batter. Cover the basin with the damp muslin and secure it tightly with the string. Tie the opposite corners of the muslin into handles over the top of the pudding.

9. Using tongs or a wooden spoon, push a folded cloth, such as a standard white cotton napkin, into the simmering water and arrange it to lie flat on the bottom of the pot. Using the cloth handle, carefully lower the basin into the pot, cover, and simmer for at least 1 hours, or up to 2 hours for a pudding that's even richer in flavor and texture. Check the water level every 30 minutes and replenish with boiling water as needed. Using tongs or a wooden spoon, push a folded cloth, such as a standard white cotton napkin, into the simmering water and arrange it to lie flat on the bottom of the pot. Using the cloth handle, carefully lower the basin into the pot, cover, and simmer for at least 1 hours, or up to 2 hours for a pudding that's even richer in flavor and texture. Check the water level every 30 minutes and replenish with boiling water as needed.

10. Remove the pot from the heat. Using a pot holder to grasp the cloth handle, carefully remove the basin from the pot, put it on a folded kitchen towel, and allow the pudding to cool for 5 minutes. Remove the string, cloth, and paper. Unmold by inverting it onto a plate. Slice and serve with Vanilla Custard Sauce or vanilla ice cream. The pudding can be refrigerated for up to 3 days. Reheat in a steamer pot or use the Steamer Plate Setup (Tips). Remove the pot from the heat. Using a pot holder to grasp the cloth handle, carefully remove the basin from the pot, put it on a folded kitchen towel, and allow the pudding to cool for 5 minutes. Remove the string, cloth, and paper. Unmold by inverting it onto a plate. Slice and serve with Vanilla Custard Sauce or vanilla ice cream. The pudding can be refrigerated for up to 3 days. Reheat in a steamer pot or use the Steamer Plate Setup (Tips).

Collard Greens with Corn Dumplings (United States) SERVES 4 ( 4 (MAKES ABOUT 16 16 DUMPLINGS DUMPLINGS).

These cornmeal dumplings are not as creamy as Sopa de Bolitas de Masa Sopa de Bolitas de Masa (April) or as dense as (April) or as dense as Soupe aux Miques et aux Choux Soupe aux Miques et aux Choux (November), instead they are chewy and breadlike. This dish starts with the fat from rendered salt pork, but a few strips of bacon will flavor everything just as well. If collard greens are not available, kale works and doesn't need blanching. (November), instead they are chewy and breadlike. This dish starts with the fat from rendered salt pork, but a few strips of bacon will flavor everything just as well. If collard greens are not available, kale works and doesn't need blanching.

For the Stew2 pounds collard greens pound salt pork, half lean and half fat, cut into 4 equal pieces teaspoon cayenne2 teaspoons sugarFor the Dumplings1 cup white cornmeal teaspoon saltUnbleached all-purpose flour for dusting 1. MAKE THE STEW MAKE THE STEW: Fill a medium pot halfway with water and bring to a boil over high heat. Remove the stalks from the middle of each collard leaf, then cut the leaves into 1-inch ribbons. Stir the cut greens into the boiling water, cover, and cook for 2 minutes. Drain and set aside. Fill a medium pot halfway with water and bring to a boil over high heat. Remove the stalks from the middle of each collard leaf, then cut the leaves into 1-inch ribbons. Stir the cut greens into the boiling water, cover, and cook for 2 minutes. Drain and set aside.

2. Place the salt pork in the same pot over medium heat. Cook, stirring occasionally, until at least 1 tablespoon of fat has melted off the pork, about 5 minutes. Carefully remove the pork with tongs and place on a small plate. Pour the rendered fat into a bowl and set aside. Place the salt pork in the same pot over medium heat. Cook, stirring occasionally, until at least 1 tablespoon of fat has melted off the pork, about 5 minutes. Carefully remove the pork with tongs and place on a small plate. Pour the rendered fat into a bowl and set aside.

3. Return the pork to the pot. Mix in the collard greens, cayenne, sugar, and 3 cups water. Bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 1 hours, stirring occasionally. (You can also make the stew in advance and keep it refrigerated in a tightly sealed container for up to 3 days.) Return the pork to the pot. Mix in the collard greens, cayenne, sugar, and 3 cups water. Bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 1 hours, stirring occasionally. (You can also make the stew in advance and keep it refrigerated in a tightly sealed container for up to 3 days.) 4. MAKE THE DUMPLINGS MAKE THE DUMPLINGS: Place cup water in a small saucepan and bring to a boil over high heat. Measure out cup of the cornmeal and set aside. Place the remaining cornmeal, the salt, and the reserved pork fat in a medium bowl. Meanwhile, place cup of the cornmeal in a medium heatproof bowl and keep the remaining cup handy. Rub the fat evenly throughout the cornmeal with your fingers. Pour in the boiling water and mix with a fork until all the liquid has been absorbed. Place cup water in a small saucepan and bring to a boil over high heat. Measure out cup of the cornmeal and set aside. Place the remaining cornmeal, the salt, and the reserved pork fat in a medium bowl. Meanwhile, place cup of the cornmeal in a medium heatproof bowl and keep the remaining cup handy. Rub the fat evenly throughout the cornmeal with your fingers. Pour in the boiling water and mix with a fork until all the liquid has been absorbed.

5. Carefully work the dough with your hands. If this is in any way uncomfortable, let it cool for another minute or two, but keep in mind that you need to work with this dough while it is still very, very warm. Knead the dough in the bowl until it is smooth and manageable. This dough needs to be firm enough to hold its shape when rolled into b.a.l.l.s. If it is too soft or sticky, work in some of the remaining cornmeal, a little at a time. Carefully work the dough with your hands. If this is in any way uncomfortable, let it cool for another minute or two, but keep in mind that you need to work with this dough while it is still very, very warm. Knead the dough in the bowl until it is smooth and manageable. This dough needs to be firm enough to hold its shape when rolled into b.a.l.l.s. If it is too soft or sticky, work in some of the remaining cornmeal, a little at a time.

6. Line a tray with a kitchen towel and sprinkle with a little flour. Line a tray with a kitchen towel and sprinkle with a little flour.

7. Pinch off a small piece of dough and roll it into a ball about 1 inches around, dust with flour, and place it on the prepared tray. Repeat with the remaining dough. Cover with a cloth and set aside. Pinch off a small piece of dough and roll it into a ball about 1 inches around, dust with flour, and place it on the prepared tray. Repeat with the remaining dough. Cover with a cloth and set aside.

8. COOK THE DUMPLINGS COOK THE DUMPLINGS: Once the greens have cooked for 1 hours, check the broth level. There should be enough to come halfway up the greens. Stir in a little water if needed. Drop the dumplings onto the surface of the greens, s.p.a.cing them apart evenly. Cover and cook for 30 minutes longer. Serve these dumplings with a generous amount of greens and a piece of pork. Once the greens have cooked for 1 hours, check the broth level. There should be enough to come halfway up the greens. Stir in a little water if needed. Drop the dumplings onto the surface of the greens, s.p.a.cing them apart evenly. Cover and cook for 30 minutes longer. Serve these dumplings with a generous amount of greens and a piece of pork.

Chicken Paprika with Dumplings Csirke Paprikas Galuskaval (Hungary) (Hungary) SERVES 4 ( 4 (MAKES ABOUT 16 16 DUMPLINGS DUMPLINGS).

Csirke paprikas galuskaval is a saucy batch of chicken and dumplings flavored with paprika, tomatoes, and cloves. Unlike Chicken and Dumpling Soup (September), this is an intense dish to which the dumplings bring balance by breaking up the concentrated flavors. Browning the chicken adds a lot of body and is a crucial step. If the chicken is browned too lightly or not at all, the stew will lose its savory, smoky personality. is a saucy batch of chicken and dumplings flavored with paprika, tomatoes, and cloves. Unlike Chicken and Dumpling Soup (September), this is an intense dish to which the dumplings bring balance by breaking up the concentrated flavors. Browning the chicken adds a lot of body and is a crucial step. If the chicken is browned too lightly or not at all, the stew will lose its savory, smoky personality. Csirke paprikas galuskaval Csirke paprikas galuskaval is tasty enough by itself, but it's often served with pickled vegetables. is tasty enough by itself, but it's often served with pickled vegetables.

For the Stew2 tablespoons unsalted b.u.t.terOne 3- to 4-pound chicken, cut into serving pieces1 small yellow onion, chopped fine3 garlic cloves, chopped fine1 tablespoon sweet paprika3 whole cloves4 plum tomatoes, peeled, seeded (see Glossary of Ingredients), and chopped fine1 teaspoon salt teaspoon freshly ground black pepper2 green bell peppers, cored and sliced into -inch rings cup sour cream (optional)For the Dumplings1 cups unbleached all-purpose flour1 teaspoon salt1 large egg, beaten2 tablespoons unsalted b.u.t.ter, melted 1. MAKE THE STEW MAKE THE STEW: Melt the b.u.t.ter in a large, wide pot over medium heat. Add the chicken pieces in one layer and do not stir until the undersides are dark golden brown, 8 to 10 minutes. Turn the chicken pieces over and brown the other side, about 8 minutes longer. Using a slotted spoon or tongs, move the chicken to a plate, leaving behind the b.u.t.tery fat. Place the onion, garlic, paprika, and cloves in the pot. Stir frequently until the onion just begins to soften, about 4 minutes. Mix in the tomatoes, salt, and pepper and sc.r.a.pe up any sticky bits from the bottom of the pot with a wooden spoon. If there is not enough sauce to coat the bottom of the pot, add no more than cup water. Melt the b.u.t.ter in a large, wide pot over medium heat. Add the chicken pieces in one layer and do not stir until the undersides are dark golden brown, 8 to 10 minutes. Turn the chicken pieces over and brown the other side, about 8 minutes longer. Using a slotted spoon or tongs, move the chicken to a plate, leaving behind the b.u.t.tery fat. Place the onion, garlic, paprika, and cloves in the pot. Stir frequently until the onion just begins to soften, about 4 minutes. Mix in the tomatoes, salt, and pepper and sc.r.a.pe up any sticky bits from the bottom of the pot with a wooden spoon. If there is not enough sauce to coat the bottom of the pot, add no more than cup water.

2. Return the chicken pieces and any drippings to the pot. Cover, reduce the heat to low, and simmer for 30 minutes, turning the chicken pieces over halfway through the cooking. There may not appear to be enough liquid, but the chicken will release additional juices as it cooks. Return the chicken pieces and any drippings to the pot. Cover, reduce the heat to low, and simmer for 30 minutes, turning the chicken pieces over halfway through the cooking. There may not appear to be enough liquid, but the chicken will release additional juices as it cooks.

3. Turn the chicken pieces over one more time, stir in the green peppers, cover, and cook for 10 minutes longer. Reduce the heat to very, very low to keep the chicken and sauce hot while making the dumplings. (You can also make the stew in advance and keep it refrigerated in a tightly sealed container for up to 3 days.) Turn the chicken pieces over one more time, stir in the green peppers, cover, and cook for 10 minutes longer. Reduce the heat to very, very low to keep the chicken and sauce hot while making the dumplings. (You can also make the stew in advance and keep it refrigerated in a tightly sealed container for up to 3 days.) 4. MAKE AND COOK THE DUMPLINGS MAKE AND COOK THE DUMPLINGS: Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer.

5. Combine the flour and the salt in a medium bowl. Add the egg, melted b.u.t.ter, and cup water and mix well. You will have a very moist, sticky dough. Combine the flour and the salt in a medium bowl. Add the egg, melted b.u.t.ter, and cup water and mix well. You will have a very moist, sticky dough.

6. Scoop up a rounded teaspoon of dough. Use another spoon or your finger to move the dough gently off the spoon and into the simmering water. Drop in spoonfuls of the remaining dough, leaving as much s.p.a.ce as you can around each. Stir gently to prevent sticking. Cook until all of them are floating, about 2 minutes, then cook for 3 minutes longer. Scoop up a rounded teaspoon of dough. Use another spoon or your finger to move the dough gently off the spoon and into the simmering water. Drop in spoonfuls of the remaining dough, leaving as much s.p.a.ce as you can around each. Stir gently to prevent sticking. Cook until all of them are floating, about 2 minutes, then cook for 3 minutes longer.

7. Reserve 1 cup of the cooking liquid, drain the dumplings, and stir them gently into the chicken stew. Raise the heat to medium and heat through for 1 to 2 minutes. If the stew is too thick, stir in some of the reserved cooking liquid. Remove from the heat, swirl in the sour cream, if desired, and serve. Reserve 1 cup of the cooking liquid, drain the dumplings, and stir them gently into the chicken stew. Raise the heat to medium and heat through for 1 to 2 minutes. If the stew is too thick, stir in some of the reserved cooking liquid. Remove from the heat, swirl in the sour cream, if desired, and serve.

Bean Soup with Tiny Dumplings Csipetke (Hungary) (Hungary) SERVES 4 ( 4 (MAKES ABOUT 80 80 DUMPLINGS DUMPLINGS).

This dumpling soup can make use of whatever you might find in your kitchen, but the must-have components are beans, paprika, a zesty topping like sour cream or vinegar, and, of course, lots of tiny dumplings. Don't be intimidated by the number of dumplings required for this soup. They are quick to make and need only be roughly shaped. This soup typically uses a blend of hot and sweet paprika. You can increase the amount of hot paprika for a spicier soup, or you can choose to use only the sweet paprika.

For the Soup4 pounds meaty beef bones, such as rib, shank, or neck2 tablespoons nonhydrogenated lard or a neutral oil, such as grapeseed1 small yellow onion, chopped fine1 tablespoon sweet paprika1/8 to teaspoon hot paprika or cayenne to teaspoon hot paprika or cayenne2 tablespoons unbleached all-purpose flour cup dried speckled beans, such as pinto or speckled dark kidney, soaked in plenty of water for 6 to 8 hours or 1 cup canned, drained and rinsed2 large carrots, cut into 1-inch rounds3 large parsnips, cut into 1-inch rounds1 green bell pepper, cored and cut into -inch strips1 teaspoons salt cup sour creamFor the Dumplings cup unbleached all-purpose flour, plus some extra for dusting teaspoon salt1 large egg, beaten 1. MAKE THE SOUP MAKE THE SOUP: Place the beef bones in a large pot with 2 quarts water and bring to a boil over high heat. Cover, reduce the heat to low, and cook for 1 hours. Skim the froth off the surface with a spoon. Place the beef bones in a large pot with 2 quarts water and bring to a boil over high heat. Cover, reduce the heat to low, and cook for 1 hours. Skim the froth off the surface with a spoon.

2. Meanwhile, melt the lard in a medium skillet over medium heat. Add the onion and stir frequently until soft, about 4 minutes. Stir in the sweet and hot paprika and the 2 tablespoons flour and cook for 2 minutes longer. Scoop into a small bowl and set aside to cool. Meanwhile, melt the lard in a medium skillet over medium heat. Add the onion and stir frequently until soft, about 4 minutes. Stir in the sweet and hot paprika and the 2 tablespoons flour and cook for 2 minutes longer. Scoop into a small bowl and set aside to cool.

3. Once the broth has finished cooking, use a slotted spoon or tongs to move the bones to a bowl to cool slightly. Add the beans to the broth, cover, and simmer for 20 minutes. Add the carrots, parsnips, green pepper, 1 teaspoons salt, and the cooked onion mixture. Pull off any bits of meat from the bones, place it back in the bowl, and discard the bones. Add the meat back to the broth. Cover and cook until the beans are tender, 45 to 60 minutes longer, depending on the bean used. (If using canned beans, add them 20 minutes before the vegetables have finished cooking.) (You can also make the soup in advance and keep it refrigerated in a tightly sealed container for up to 3 days. If the soup is too thick to stir easily, add a little water to thin it out.) Once the broth has finished cooking, use a slotted spoon or tongs to move the bones to a bowl to cool slightly. Add the beans to the broth, cover, and simmer for 20 minutes. Add the carrots, parsnips, green pepper, 1 teaspoons salt, and the cooked onion mixture. Pull off any bits of meat from the bones, place it back in the bowl, and discard the bones. Add the meat back to the broth. Cover and cook until the beans are tender, 45 to 60 minutes longer, depending on the bean used. (If using canned beans, add them 20 minutes before the vegetables have finished cooking.) (You can also make the soup in advance and keep it refrigerated in a tightly sealed container for up to 3 days. If the soup is too thick to stir easily, add a little water to thin it out.) 4. MAKE THE DOUGH MAKE THE DOUGH: While the soup is simmering, place the cup flour in a medium bowl. Scoop out 2 tablespoons of the flour and set aside. Mix in the teaspoon salt. Add the egg and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Knead the dough in the bowl for 4 to 5 minutes, cover, and let it rest at room temperature for 30 minutes. While the soup is simmering, place the cup flour in a medium bowl. Scoop out 2 tablespoons of the flour and set aside. Mix in the teaspoon salt. Add the egg and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Knead the dough in the bowl for 4 to 5 minutes, cover, and let it rest at room temperature for 30 minutes.

5. MAKE AND COOK THE DUMPLINGS MAKE AND COOK THE DUMPLINGS: Line a tray with a kitchen towel and sprinkle with a little flour. Line a tray with a kitchen towel and sprinkle with a little flour.

6. Knead the dough once or twice on a floured surface, shape it into a ball, then roll it out until it's about Knead the dough once or twice on a floured surface, shape it into a ball, then roll it out until it's about 1 1/8 inch thick. Cut the sheet of dough in half. Pick up one half and pinch off small pieces, about the size of a dime, and place them in one layer on the prepared tray. Repeat with the remaining half. inch thick. Cut the sheet of dough in half. Pick up one half and pinch off small pieces, about the size of a dime, and place them in one layer on the prepared tray. Repeat with the remaining half.

7. Move half of the dough pieces onto a plate, slide them into the simmering soup, and stir gently to prevent sticking. Using the plate, quickly add the remaining dough pieces to the soup, stir, cover, and simmer for about 5 minutes. Remove from the heat and allow the soup to cool slightly. Stir in the sour cream and serve. Move half of the dough pieces onto a plate, slide them into the simmering soup, and stir gently to prevent sticking. Using the plate, quickly add the remaining dough pieces to the soup, stir, cover, and simmer for about 5 minutes. Remove from the heat and allow the soup to cool slightly. Stir in the sour cream and serve.

Chickpea "Fish" in a Spicy Onion Sauce Yeshimbra Asa (Ethiopia) (Ethiopia) SERVES 4 ( 4 (MAKES ABOUT 36 DUMPLINGS).

These simple chickpea flour dumplings are baked first, and then, as they simmer in a thick, spicy sauce, they develop their distinctively toothsome texture. The spices in the dish are full and heady and fill the house with a wonderfully warm aroma. Some of the spices and herbs that go into this dish may require more than one shopping trip, but all of the other ingredients are commonplace. Some specialty food markets carry premixed packages of berbere berbere spice, which is convenient if some of the individual ingredients are not available. This dish is traditionally served with spice, which is convenient if some of the individual ingredients are not available. This dish is traditionally served with injera injera bread, an Ethiopian flat bread made from teff, but you can serve it with your favorite soft flat bread. bread, an Ethiopian flat bread made from teff, but you can serve it with your favorite soft flat bread.

For the Dumplings1 cup chickpea flour, plus some extra for dusting teaspoon salt2 tablespoons grapeseed or other neutral oilFor the Sauce2 large yellow onions, chopped fine1/3 cup grapeseed or other neutral oil cup grapeseed or other neutral oil2 fresh hot green chiles, such as jalapeno or Anaheim, seeded and chopped fine4 garlic cloves, chopped very fine1 tablespoon Berbere Berbere Spice (recipe follows) or use store-bought Spice (recipe follows) or use store-bought1 teaspoon salt cup red wine (optional)1 tablespoon tomato pasteEquipmentFish-shaped cookie cutter about 1 inch long or any other cutter about that size 1. MAKE THE DUMPLINGS MAKE THE DUMPLINGS: Preheat the oven to 350F. Preheat the oven to 350F.

2. Combine the chickpea flour and teaspoon salt in a medium bowl. Add the 2 tablespoons oil, pour in cup water, and mix until all the liquid has been absorbed. Knead the dough in the bowl until all the loose flour has been worked into the dough. The dough will be smooth and very firm but still soft enough to shape. Combine the chickpea flour and teaspoon salt in a medium bowl. Add the 2 tablespoons oil, pour in cup water, and mix until all the liquid has been absorbed. Knead the dough in the bowl until all the loose flour has been worked into the dough. The dough will be smooth and very firm but still soft enough to shape.

3. Shape the dough into a ball, place it on a work surface lightly dusted with chickpea flour, then roll it out until just under inch thick. Sprinkle with a little chickpea flour if it gets sticky. Using the cookie cutter, cut out as many fish shapes as you can, usually 24 to 30. Combine the sc.r.a.ps of dough, roll them out, and cut out as many more chickpea fish as you can. Shape the dough into a ball, place it on a work surface lightly dusted with chickpea flour, then roll it out until just under inch thick. Sprinkle with a little chickpea flour if it gets sticky. Using the cookie cutter, cut out as many fish shapes as you can, usually 24 to 30. Combine the sc.r.a.ps of dough, roll them out, and cut out as many more chickpea fish as you can.

4. Place the chickpea fish on an ungreased baking sheet and bake until golden brown, about 15 minutes. Once cooked, place them in a bowl and pour in enough cold water to cover. Allow them to soak while you make the sauce, but no longer than 15 minutes. (You can bake the chickpea fish up to 1 week in advance and keep them in a cool, dry place. Do not soak them in water until you are ready to cook them in the sauce.) Place the chickpea fish on an ungreased baking sheet and bake until golden brown, about 15 minutes. Once cooked, place them in a bowl and pour in enough cold water to cover. Allow them to soak while you make the sauce, but no longer than 15 minutes. (You can bake the chickpea fish up to 1 week in advance and keep them in a cool, dry place. Do not soak them in water until you are ready to cook them in the sauce.) 5. MAKE THE SAUCE AND COOK THE DUMPLINGS MAKE THE SAUCE AND COOK THE DUMPLINGS: While the chickpea fish are soaking, pulse the onions in a food processor 4 or 5 times to release their juices, but don't puree. Heat the While the chickpea fish are soaking, pulse the onions in a food processor 4 or 5 times to release their juices, but don't puree. Heat the 1 1/3 cup oil in a medium pot over high heat. Add the pulped onion and the chiles and stir until the mixture is golden brown, 6 to 7 minutes. Mix in the garlic, cup oil in a medium pot over high heat. Add the pulped onion and the chiles and stir until the mixture is golden brown, 6 to 7 minutes. Mix in the garlic, Berbere Berbere Spice, and 1 teaspoon salt and cook for 2 minutes longer. Stir in the wine, if desired, and 2 cups water and bring to a simmer. Stir in the tomato paste. Drain the soaked chickpea fish, add them to the sauce, and stir gently to coat. Cover, reduce the heat to low, and simmer for 15 minutes. Spice, and 1 teaspoon salt and cook for 2 minutes longer. Stir in the wine, if desired, and 2 cups water and bring to a simmer. Stir in the tomato paste. Drain the soaked chickpea fish, add them to the sauce, and stir gently to coat. Cover, reduce the heat to low, and simmer for 15 minutes.

6. Uncover the pot, raise the heat to medium, and continue to cook, stirring occasionally, 2 to 3 minutes. Remove from the heat and serve as is or with Uncover the pot, raise the heat to medium, and continue to cook, stirring occasionally, 2 to 3 minutes. Remove from the heat and serve as is or with injera injera bread or your favorite soft flat bread. bread or your favorite soft flat bread.

BERBERE SPICE.

MAKES CUP.

2 teaspoons c.u.min seeds2 teaspoons carom seeds (ajwain)1 teaspoon rue seeds1 teaspoon cardamon seeds6 whole cloves10 allspice berries2 tablespoons crumbled mildly spicy dried red chile, such as New Mexican teaspoon cayenne1 teaspoon ground ginger1 tablespoon dried holy basil leavesEquipmentClean spice or coffee grinder 1. Toast the c.u.min, carom, rue, cardamom, cloves, and allspice in a small skillet over medium heat until the seeds are lightly browned, about 3 minutes. Scoop the mixture into a small bowl. Toast the c.u.min, carom, rue, cardamom, cloves, and allspice in a small skillet over medium heat until the seeds are lightly browned, about 3 minutes. Scoop the mixture into a small bowl.

2. In the same skillet, toast the red chile, cayenne, and ground ginger, stirring constantly, about 2 minutes. Scoop it into the bowl with the other toasted spices and allow to cool. In the same skillet, toast the red chile, cayenne, and ground ginger, stirring constantly, about 2 minutes. Scoop it into the bowl with the other toasted spices and allow to cool.

3. Place the cooled spice mixture and the holy basil in the spice grinder and process into a fine powder. Measure out what is needed for the recipe and refrigerate the rest in a tightly sealed gla.s.s container for up to 6 months. Place the cooled spice mixture and the holy basil in the spice grinder and process into a fine powder. Measure out what is needed for the recipe and refrigerate the rest in a tightly sealed gla.s.s container for up to 6 months.

If subst.i.tuting ground spices, combine the following amounts in a skillet over medium heat. Toast, stirring constantly, about 3 minutes. Scoop immediately into a bowl to cool. Measure out what is needed for the recipe and follow the storage instructions above.

2 teaspoons ground c.u.min2 teaspoons ground carom seeds (ajwain)1 teaspoon rue powder1 teaspoon ground cardamom teaspoon ground cloves teaspoon ground allspice2 tablespoons crumbled mildly spicy dried red chiles, such as New Mexican teaspoon cayenne1 teaspoon ground ginger1 tablespoon dried holy basil leaves Bacon and Sage Roly-Poly (England) SERVES 4 ( 4 (MAKES 1 DUMPLING).

This is a dumpling for bacon lovers. A sheet of soft dough, covered with a layer of chewy back bacon, leeks, and sage, is rolled up and steamed. Back bacon, taken from the loin of the pig, is much leaner. The leeks add an aromatic lightness and moisture. Served with mustard or spiked with steak sauce, this dumpling is a good side with beef or vegetables.

This dumpling is made using the Jelly-Roll Shape and then wrapped using the Candy-Wrapper Shape Using a Cloth.

For the Dough2 cups unbleached all-purpose flour, plus some extra for dusting1 tablespoon baking powder teaspoon salt cup very finely chopped cold suet or 4 tablespoons ( stick) unsalted b.u.t.ter, frozen, coa.r.s.ely grated, and kept cold cup cold waterFor the Filling pound raw back bacon (Irish bacon) or raw brine-cured ham, chopped coa.r.s.e2 medium leeks, white and light green parts only, rinsed clean and chopped fine cup coa.r.s.ely chopped fresh flat-leaf parsley leaves25 fresh sage leaves, cut crosswise into thin ribbons teaspoon freshly ground black pepperFor CookingUnsalted b.u.t.ter to coat the muslinEquipment24-inch square of muslin or white cotton napkinTwo 5-inch and one 20-inch lengths of kitchen string16-inch roasting pan with a cover1 or 2 racks at least 1 inch high, small enough to fit into the roasting pan but large enough to support the 14-inch roly-poly 1. MAKE THE DOUGH MAKE THE DOUGH: Measure out cup of the flour and set aside. Place the remaining flour, the baking powder, and salt in a large bowl and mix well. Mix in the suet, gently breaking apart any clumps while working it through the flour mixture. If using b.u.t.ter, work it into the flour using a pastry cutter or 2 b.u.t.ter knives until the mixture looks like a damp, coa.r.s.e meal. Measure out cup of the flour and set aside. Place the remaining flour, the baking powder, and salt in a large bowl and mix well. Mix in the suet, gently breaking apart any clumps while working it through the flour mixture. If using b.u.t.ter, work it into the flour using a pastry cutter or 2 b.u.t.ter knives until the mixture looks like a damp, coa.r.s.e meal.

2. Drizzle in the cold water and work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Knead the dough in the bowl for about 1 minute. Cover and refrigerate for 30 minutes. Drizzle in the cold water and work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Knead the dough in the bowl for about 1 minute. Cover and refrigerate for 30 minutes.

3. a.s.sEMBLE THE DUMPLING a.s.sEMBLE THE DUMPLING: Before a.s.sembling the bacon and sage roly-poly, review the Jelly-Roll Shape and the Candy-Wrapper Shape Using a Cloth. Before a.s.sembling the bacon and sage roly-poly, review the Jelly-Roll Shape and the Candy-Wrapper Shape Using a Cloth.

4. Combine all the filling ingredients in a bowl. Combine all the filling ingredients in a bowl.

5. Soak the muslin under running water, wring it out, and set it aside. Soak the muslin under running water, wring it out, and set it aside.

6. Place the chilled dough on a floured surface. Shape the dough into a blunt log. Roll it out into a 9 14-inch rectangle about Place the chilled dough on a floured surface. Shape the dough into a blunt log. Roll it out into a 9 14-inch rectangle about 1 1/8 inch thick. Sprinkle with flour if it gets sticky. Scatter the filling mixture over the top of the dough, leaving a narrow border on all sides. Starting with one of the longer sides, begin to roll up the dough, pinching the ends to seal as you go. Pinch and press the far edge of the dough along the length of the log to seal. inch thick. Sprinkle with flour if it gets sticky. Scatter the filling mixture over the top of the dough, leaving a narrow border on all sides. Starting with one of the longer sides, begin to roll up the dough, pinching the ends to seal as you go. Pinch and press the far edge of the dough along the length of the log to seal.

7. Spread out the muslin on a flat surface and rub it generously with b.u.t.ter, leaving a narrow border on all sides. Place the log, seam side down, along one edge of the prepared muslin. Roll up the log in the muslin. The muslin should be slightly baggy so the log can swell while it cooks. Tie the 2 open ends with the shorter strings, then tie the longer string around the body of the wrapped log to secure the seam. Once it's been wrapped and tied, place it on a large plate and refrigerate for 15 minutes. (You can also a.s.semble the dumpling in advance and keep it tightly wrapped in the refrigerator for up to 8 hours.) Spread out the muslin on a flat surface and rub it generously with b.u.t.ter, leaving a narrow border on all sides. Place the log, seam side down, along one edge of the prepared muslin. Roll up the log in the muslin. The muslin should be slightly baggy so the log can swell while it cooks. Tie the 2 open ends with the shorter strings, then tie the longer string around the body of the wrapped log to secure the seam. Once it's been wrapped and tied, place it on a large plate and refrigerate for 15 minutes. (You can also a.s.semble the dumpling in advance and keep it tightly wrapped in the refrigerator for up to 8 hours.) 8. STEAM THE DUMPLING STEAM THE DUMPLING: Place one rack or both racks in the roasting pan and pour in enough water to come up just below the rungs. Place over 2 burners and bring to a boil over high heat. Place the wrapped log on the rack. Cover, reduce the heat to medium, and steam for 2 hours. Check the water level every 30 minutes and replenish with boiling water as needed. Place one rack or both racks in the roasting pan and pour in enough water to come up just below the rungs. Place over 2 burners and bring to a boil over high heat. Place the wrapped log on the rack. Cover, reduce the heat to medium, and steam for 2 hours. Check the water level every 30 minutes and replenish with boiling water as needed.

9. Remove the pot from the heat. Carefully lift the bacon and sage roly-poly out of the pot, place it on a folded kitchen towel, and allow it to drain and cool slightly. Remove the strings, unwrap, slice, and serve. Remove the pot from the heat. Carefully lift the bacon and sage roly-poly out of the pot, place it on a folded kitchen towel, and allow it to drain and cool slightly. Remove the strings, unwrap, slice, and serve.

Daikon Cake Luo Bo Gao (China) (China) SERVES 6 TO 8 ( 6 TO 8 (MAKES 2 DUMPLINGS).

Luo bo gao is a dim sum dish made with daikon, or winter radish. Daikon is juicy like an apple, is shaped like a large white carrot, and has a smooth radish flavor. To make the batter for is a dim sum dish made with daikon, or winter radish. Daikon is juicy like an apple, is shaped like a large white carrot, and has a smooth radish flavor. To make the batter for luo bo gao luo bo gao you need to cook the daikon, break it down, and mellow out its flavor while concentrating its essence. You can eat this dumpling fresh from the steamer, but it's most popular sliced and lightly seared for a crispy skin. you need to cook the daikon, break it down, and mellow out its flavor while concentrating its essence. You can eat this dumpling fresh from the steamer, but it's most popular sliced and lightly seared for a crispy skin.

For the Dumplings2 cups white rice flour, preferably from China or Thailand cup wheat starch1 teaspoon salt teaspoon freshly ground white pepper10 to 12 small or medium dried shrimp, soaked in hot water to cover for 30 minutes1 pound daikon radish1 link Chinese pork sausage (la chang), chopped very fine (about 2 2/3 cup) cup)3 scallions, chopped fineFor Cooking and ServingGrapeseed or other neutral oil to coat the cake pans and the skilletOyster sauce or hot sauceEquipment2-inch-high steamer rackTwo 9-inch round cake pansPot large enough to hold both the rack and cake pan when covered 1. MAKE THE BATTER MAKE THE BATTER: Combine the rice flour, wheat starch, salt, and pepper in a large bowl and set aside. Drain and finely chop the shrimp. Combine the rice flour, wheat starch, salt, and pepper in a large bowl and set aside. Drain and finely chop the shrimp.

2. Peel the daikon and grate it through the small holes of your grater onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much liquid as you can into a bowl. Measure out the collected juices and add enough water to the juice to make 3 cups. Peel the daikon and grate it through the small holes of your grater onto a kitchen towel. Bring together the ends of the cloth and twist to squeeze out as much liquid as you can into a bowl. Measure out the collected juices and add enough water to the juice to make 3 cups.

3. Pour the daikon juice and water mixture into a medium pot. Add the grated daikon and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Mix in the sausage, scallions, and chopped shrimp, cover, and cook for 5 minutes longer. Remove from the heat. Slowly add the rice flour mixture and whisk continuously until free of most large lumps. The batter will be thick and sticky and a little lumpy. Pour the daikon juice and water mixture into a medium pot. Add the grated daikon and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Mix in the sausage, scallions, and chopped shrimp, cover, and cook for 5 minutes longer. Remove from the heat. Slowly add the rice flour mixture and whisk continuously until free of most large lumps. The batter will be thick and sticky and a little lumpy.

4. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Place the steamer rack in the pot, add 1 inches of water to the pot, and bring to a boil over high heat. Place the steamer rack in the pot, add 1 inches of water to the pot, and bring to a boil over high heat.

5. Brush both cake pans with a little oil and divide the batter between the 2 pans. Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter. Brush both cake pans with a little oil and divide the batter between the 2 pans. Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter.

6. Carefully place one of the filled pans on the steamer rack, cover, and steam for 40 minutes. The other filled pan should be covered and left sitting at room temperature while the first one cooks, or it can be cooked simultaneously in another pot. Carefully place one of the filled pans on the steamer rack, cover, and steam for 40 minutes. The other filled pan should be covered and left sitting at room temperature while the first one cooks, or it can be cooked simultaneously in another pot.

7. Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the luo bo gao luo bo gao to cool to room temperature. Repeat with the other filled cake pan. to cool to room temperature. Repeat with the other filled cake pan.

8. Unmold the Unmold the luo bo gao luo bo gao and gently turn it onto a cutting board. Cut each dumpling into 8 equal slices. (Do not slice the and gently turn it onto a cutting board. Cut each dumpling into 8 equal slices. (Do not slice the luo bo gao luo bo gao if you are planning on serving it later. They can be refrigerated, tightly wrapped, for up to 3 days. Slice and fry just before serving.) if you are planning on serving it later. They can be refrigerated, tightly wrapped, for up to 3 days. Slice and fry just before serving.) 9. When ready to serve, coat a large skillet with oil and heat over medium heat. Carefully place the slices of When ready to serve, coat a large skillet with oil and heat over medium heat. Carefully place the slices of luo bo gao luo bo gao in the pan and cook until their bottoms are crispy and golden brown, about 4 minutes. Turn them over to brown the other sides. Serve with a side of oyster sauce or hot sauce. in the pan and cook until their bottoms are crispy and golden brown, about 4 minutes. Turn them over to brown the other sides. Serve with a side of oyster sauce or hot sauce.

Cheddar Cheese and Potato Pierogi (United States) SERVES 4 TO 8 ( 4 TO 8 (MAKES ABOUT 40 DUMPLINGS).

The combination of potato and Cheddar has been a popular pierogi filling for generations, especially in the Great Lakes region. Extra-sharp Cheddar is the type used here, but any other type, except mild, will work just as well. Like other time-honored pierogi recipes, this one includes caramelized onion in the filling.

These dumplings are made using the Half-Moon Fold.

For the Filling2 medium baking potatoes, such as russet2 tablespoons unsalted b.u.t.ter or bacon fat1 small yellow onion, chopped fine pound extra-sharp Cheddar cheese, grated coa.r.s.e (about 1 heaping cup)1 large egg yolk1 teaspoon salt (omit if using bacon fat) teaspoon freshly ground black pepperFor the Dough1 recipe Pierogi z Kasz Pierogi z Kasz Gryczan Gryczan dough, preferably made no more than 2 hours in advance dough, preferably made no more than 2 hours in advanceUnbleached all-purpose flour for dustingFor Serving*4 tablespoons ( stick) unsalted b.u.t.ter, melted just before serving cup sour cream cup finely chopped fresh chivesEquipment2-inch round cookie cutterLarge, wide bowl to hold the dumplings cooked in batches 1. MAKE THE FILLING MAKE THE FILLING: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain the potatoes and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins, place the flesh in a large bowl, and mash until mostly smooth. Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain the potatoes and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins, place the flesh in a large bowl, and mash until mostly smooth.

2. Melt the 2 tablespoons b.u.t.ter in a medium skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix the onion into the mashed potatoes and set aside to cool. Melt the 2 tablespoons b.u.t.ter in a medium skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix the onion into the mashed potatoes and set aside to cool.