squash soup and buttermilk dumplings
Most cultures have dumplings. For nearly 2000 years China has had some variation. Later Europe got on board. Popular food folklore says that dumplings were to make the scarcity of meat in a dish less noticeable.
The recipe we’re sharing with you today is nice and easy. It’s a good meal to make if you want to have some friends over for dinner because it’s inexpensive and takes less than an hour to make. Also another avenue for your leftover chicken stock
2 lbs squash or pumpkin (preferably one that is not mealy). Butternut, acorn, Cinderella, and banana squash are all good choices. You may be able to buy a small quarter from your local farmer’s market (some of these squashes can reach to 20 lbs). $4-5
3 L water, vegetable broth, or chicken broth or combination of both using whatever chicken broth you have left from the chicken dinner
Squash seeds and skin
1 sheet of konbu seaweed optional
100 ml of soy sauce (preferably organic)
1 ½ C or 325 g of flour
1 ½ tsp or 6.5 g of salt
1 ½ tsp or 6.5 g of sugar
¾ tsp or 3 g of baking powder
¾ tsp or 3 g of baking soda
1 C and 3 tsp or 250 ml of buttermilk
¼lb of cubed butter cold
Chopped parsley (optional)
2 tsp of parmesan cheese (optional)
Cut your squash in half and peel the skin and put that and the seeds into the pot and let it simmer for 30 minutes with your broth of choice. Once the broth has enough flavour, you can strain out and discard the solids.
Cut the squash to bite-size pieces
While the squash stock is simmering, start the dumplings.
For the dumplings:
Blend the dry ingredients in a food processor (if you have one) and slowly combine the buttermilk. Once together, set aside and let it rest in a cool place. Do not overmix as it will become tough.
If you don’t have a food processor, cut the butter into small pieces and slowly rub the dry ingredients into the butter until the butter becomes sandy and pea-size. Slowly mix the buttermilk in and combine until just clumps together, knead a couple of times and let it rest covered in the fridge for fifteen minutes. Roll it out with a rolling pin or wine bottle to ½in thickness and cut into 2 in strips or alternatively roll into individual balls.
Simmer the bite-size squash/pumpkin pieces in the strained broth for about 10 minutes or until soft enough to your liking.
Slowly throw the biscuits strips or ball in the pot and simmer for another 10 minutes or so until the dumplings are cooked. You can garnish with more parmesan if you wish. some of the herbs like rosemary or parsley can also lend a nice flavour
Season with more salt, if need be, and crack some black pepper.