I originally have planed to make either Chinese or Japanese dumpling, but these days I’m too busy with work and to go to Paris to buy the essential ingredients and February is ending soon. My plan b, Yotam Ottolenghi’s parsnip dumplings in broth.
The recipe is here: http://www.theguardian.com/lifeandstyle/2007/jan/06/foodanddrink.recipes2
Another review here: http://lisacohen.typepad.com/my_weblog/2014/04/parsnip-dumpling-soup.html
Here is the final result
I add some chicken broth instead of just water, the soup is really good with the prunes. As for the dumplings, I feel it’s a bit chewy…I think the vegetable and the starch proportion isn’t right. I will add some more potato to see if I can improve the remaining (not cooked yet). I suspected the quantity stated in the book isn’t right. From the online recipe, it is 60g flour. Plenty book said 1/2 cup of flour. I followed the book, unfortunately.
The broth itself is worth a remake.
