Unsurprisingly, the three of us could not consume a full bundt pan of anything. Not even stuffing. I set my sights on what to do with it next and aimed for dumplings. We made a quick boiling water dumpling dough. Then we rolled out the wrappers and stuffed them with leftover bundt stuffing. We seared the dumplings and then hit them with a dose of chicken stock, rather than water. It seemed appropriate. While I did not make a dipping sauce this time, cranberry-soy may make its way into our kitchen soon.
Years Past
February 14, 2009
February 14, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
