Let me tell you that, despite the seemingly dull and boring work that must be put into their preparation, making dumplings gives me a lot of joy. It’s like yoga for chefs 😉 When you can let go of all your thoughts and focus only on sticking together pieces of dough, pinching a nice frill on each one. It’s even more fun to eat afterwards, because nothing tastes as delicious as freshly cooked dumplings. That’s what I love about cooking from scratch – you’ll never get the same taste even from the best, most expensive store-bought food. It’s the same with homemade pasta – when you eat it once, store-bought one will never taste the same.
And because now we rarely eat pasta, I decided (similarly to bread making) that I will try to make my own when we fancy to have some. The same with dumplings. I never found store-bought dumplings good enough to replace the homemade ones. That’s why I always make my own dumplings.
Homemade dumplings are so delicious! Sprinkled with a large amount of fried onions – tastes like heaven 🙂 I love leftover pieces of dough, cooked and drizzled with butter and crispy onion.
I decided to fill them with Scottish staple food: black pudding (which is very similar to Polish “kaszanka”), but you can use another Scottish delicacy – haggis. They both will be great and easy stuffing to make. But you can fill up your dumplings with all sorts of ingredients, depending of your liking. If you’re a fan of black pudding and dumplings – this combination will not disappoint you. If you want to make a bigger batch it’s time consuming, but for me the reward is worth time spent in the kitchen.
Dumplings are suitable for freezing, you can do so by placing them on the kitchen board and freeze, then put to a freezing bag (this way they won’t stick together and won’t break while cooking from frozen). But in my opinion they won’t taste as delicious as when fresh. But I’m a bit picky about dumplings and in this case I don’t like compromises.
I hope I encouraged you enough to go to the kitchen, grab some flour, black pudding and make your own black pudding dumplings. Maybe you’ll even enjoy the process 🙂
homemade black pudding dumplings
NOTE: my measuring cup is regular 250ml glass
- about 400g black pudding
- about 2 cups plain flour
- 1 egg
- 2 brown onions
- 3 tbsp butter or lard
Heat a frying pan adding 1 tablespoon of butter or lard and add sliced black pudding. Fry stirring occasionally until black pudding is cooked, then switch off the heat and leave it to cool it down – stuffing is ready.
On a large kitchen board make a small mountain of flour with the hole on top, place the egg in the hole and slowly start mixing flour with the egg. When the dough starts to crumble add a little water and start kneading. Slowly try to knead the dough, if it is too dry add little water. After a few minutes, everything should combine. Knead the dough until it’s smooth, elastic and quite loose – so that it can be rolled freely. If necessary, either add a little water or sprinkle it with flour. I used less than 2/3 of a glass of water.
When the dough is ready, take a portion and start rolling out. Sprinkle kitchen board with a little bit of flour. Don’t use too much flour to roll the dough, because it will become dry and will not stick together and there is a chance that dumplings will fall apart during cooking. Roll it to a thickness of about 2 mm, as evenly as possible, too thin dough may also break during cooking. Cut out circles with a glass, put some filling on each circle, fold and stick edges together with your fingers – I always connect the edges, and then additionally pinch the edge into a “frill”. Place each dumpling on a clean cloth while waiting to be cooked.
Put dumplings on boiling salted water and cook for about 3-5 minutes on a low heat (high heat may break them) from the moment they flow out to the surface. Garnish with salted onion, diced and fried with butter or lard.