Ricotta & Herb Dumplings

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What makes dumplings so great? Their pillow-like perfection? The dreamy ease of making them? Their outstanding versatility? Maybe its just that they are comfort food. Happy, warm, comfort food. And with this winter chill in the air, that is certainly the order of the day.

Any which way you look at it, dumplings rock. (Unless they are too dense, in which case, they are rocks. But fret not, this recipe isn't rock-like. Promise.)

Made with basic pantry staples, they are a quick delight, and (bonus!) great to make with kids. You can also make them ahead, and freeze. And who doesn't like that? Try them in soup too...something brothy.

I made these for a most wonderful friend, who was feeling the winter blahs...she declared they are the perfect winter food...with just a hint of summer. I couldn't agree more. (Well, I could, but it wouldn't be too smart.)

Try them and enjoy.

1/2 cup ricotta cheese, drained
1/4 cup grated semi-hard goat cheese
1/4 cup grated Pecorino or Parmesan
2 cups flour
1 egg, yolk and white seperated
1/8 teaspoon white pepper
1/4 cup minced fresh herbs. I used basil and tarragon
pinch of salt

Pesto to serve. Jarred works fine.

Bring a very large pot of salted water to a boil.

In a bowl, combine the cheese, flour, eggs yolks, pepper and herbs. Stir to combine. The dough should be a bit stiff. Add a touch more flour if it seems too wet.

In another bowl, whip the egg white with the salt until it forms medium peaks.

Fold the egg whites in to the cheese in three parts. Combine well.

Scoop a bit of the cheese into the palm of your hand. Cup it gently and form in to a (an American) football shape.

Drop in to the boiling water and reduce the heat to medium. Simmer for 5 minutes.

Skim out the dumplings and dry on a towel. Serve with brown butter or pesto.

Makes about 20 dumplings

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Savory dumplings are mounds of dough that are dropped into a liquid and cooked until done. - Thank you, Epicurious, for that insighful definition.

Even more excellent info, this time from the beloved Oxford Companion to Food: "Dumpling. A term of uncertain origin which first appeared in print at the beginning of the 17th century, athough the object it denotes--a small and usually globular mass of boiled or steamed dough--no doubt existed long before that."

And because I know you want to read them...here are the lyrics to Sugar Dumpling, by Sam Cooke.