Recipe: Ricotta Dumplings

Ricotta Dumplings
Source: The Complete Meat Cookbook by Bruce Aidells
Makes about 18 dumplings

These flavorful dumplings can be eaten with a stew. They go well with virtually all braised meat dishes. They can also be served as a separate course, with a little butter and sprinkled with grated Parmesan cheese and fresh sage, or in chicken broth like exotic matzoh balls.

2/3 cup fresh bread crumbs
1/4 cup whole milk
2/3 cup whole-milk ricotta cheese
4 large egg yolks
2 large egg whites
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup flour
1 tablespoon baking powder
8 cups chicken stock or water

Stir the bread crumbs and milk together in a medium-size mixing bowl. Let stand for 3 minutes so the crumbs absorb the milk. Mix in the ricotta, egg yolks and whites, salt, and pepper, whisking to blend everything well. Stir in the flour and baking powder until well blended.

Bring the stock or water to a simmer in a large pot.

Shape about 1 tablespoon of the dumpling dough on a tablespoon and drop into the simmering liquid. Repeat until all the dough is used.

Cook for about 8 minutes, until the dumplings are cooked through. You may need to cut one in half to check. Serve immediately.