Tag Archives: cheese

Pork Roast ChilaMigas with Red Kidney Refried Beans

A hearty ‘morning after’ breakfast full of protein and assembled from odds and ends. This is a combination of two classic Mexican dishes, chilaquiles and migas, so I called it “ChilaMigas”.

Breakfast Pork Roast ChilaMigas – serves 2

NOTE: amounts are estimates based on availability and hunger level

1 tsp vegetable oil
1/4 cup leftover pork roast, diced (use leftover pulled pork or shredded rotisserie chicken if you prefer)
2 eggs, lightly beaten
1/2 cup salsa, spicy or medium (or mild)
1 cup refried beans**
2 handfuls of corn tortillas, crushed lightly
handful shredded Monterey or Jalapeno Jack cheese (use cheddar if you prefer it)

For Garnish … use as many of these as you have or want
fresh cilantro or green onion tops, thinly sliced
diced tomatoes
diced avocados
feta cheese (use Cotija cheese if you have some)

** I used my own home made red kidney bean refried beans

In a small bowl, combine the eggs and the salsa. Reserve.

In a large non-stick pan, heat oil over medium heat. Add the leftover pork and brown a bit until heated through. Add the refried beans, stirring until warmed. Add the egg/salsa mixture and the crushed tortillas, stir and continue cooking until the eggs are almost set.

Sprinkle the shredded cheese over the top and let it melt a bit.

Serve in a bowl with your preferred garnishes on top. You can eat this with more corn tortillas or a fork as it’s a bit thick.

PS: A can/bottle of Corona or Dos Equis with a wedge of lime would be a perfect accompaniment.

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January Wrap Up

WARNING: Picture heavy post

The first month of the new year is almost gone and, while I ate well, I’ve had to be very frugal in my grocery shopping. Which meant foraging in my freezer for things I bought in more affluent days. Some of the meals were very simple while others were a bit more fussy.

Fried pork chop with leftover butternut squash

Ready-made frozen potato, cheddar and bacon filled pierogies sauteed in onions, topped with sour cream and served with Debrecener sausage

Buffalo Chicken wings – Two pounds of wings dressed with sauces/dips included in the box. Added bagged, frozen hashed brown potato patties and salad

 

Chicken Cutlet Caesar Salad – Leftover cutlet, home made croutons and shredded cheddar for extra texture and flavour

Lap Cheong (Chinese Sausage) Steamed Rice

One of my favourite dim sum dishes is sticky/glutinous rice lotus leaf wraps (lo mai gai). Along with chunks of steamed chicken, small chunks of Chinese sausage (lap cheong), Chinese mushroom and scallions are also found in the wrap. I remember pieces of hard boiled egg … but that seems to have disappeared. When I ran across a package of those tasty sausages, I picked it up with the vague idea of making something similar. Instead, I just added them to the top of a pot of rice before cooking it and let the fat melt and flavour the rice. Then I chopped up the sausages, and stirred them, along with green onion and soy sauce, into the rice. A spoonful of sambal oelek for spice and I had a fast and delicious rice bowl for lunch or supper.

Cheese “Boats” or Pies aka Fatayer Jebneh or Khachapuri

Some years ago I made fatayer, a Middle Eastern yeast based pastry which may be shaped in a variety of ways and filled with meat, spinach, mushroom or cheese. Left as flat rounds or mini ‘pizzas’ the dough may be topped with a za’atar paste (a spice mixture made up of thyme, sumac and toasted sesame seed) or a ground meat mixture. The meat ones are called ‘sfeeha’.

Cheese Pies (Fatayer Jebneh) – makes 20 6″ oval cheese pies

Use ~2 oz/56.7 gm per fatayer

To make the dough

3 cups flour, divided (2 1/2 cups and 1/2 cup)
1 tsp salt
1 teaspoon baking powder (see note)
1/4 cup vegetable oil
1/4 cup yogurt
1 tbsp granular yeast
2 tsp sugar
1/2 cup warm water

For the cheese filling

2 cups crumbled paneer, ricotta or feta cheese  (or some combination)
2 cups grated old cheddar cheese
1/4 cup minced green onion (~2)
1/4 tsp salt
1/8 tsp ground black pepper

Proof the yeast by mixing it with the 2 tsp of sugar and warm water in a cup; the yeast should foam and bubble. If it doesn’t then it has gone bad and you need to replace it with new package.

In a bowl, whisk together 2 1/2 cups of the flour, salt and baking powder (if using) until combined.

Add the oil and then rub it into the flour mix with your fingertips.

Add the yogurt and the water/yeast mixture and knead the dough until it forms a smooth soft ball that doesn’t stick to your hands, using the reserved flour as needed. (TIP: lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy interior.)

Oil a bowl with a little olive oil, place dough inside, cover with a clean towel or plastic wrap and leave it in a warm place until it doubles in size.

Push down the dough and then cut into half. Roll each half into a sausage shape and cut into 10 even sized portions. Roll the 20 pieces of dough into balls and cover them with a clean towel and allow to rest for 10 minutes.

Roll each dough ball into an elongated oval shape 5-6″ long. Place 1 rounded tbsp of the cheese filling in the middle of the oval, leaving about 1/2″ around the margin.

Fold one edge of the dough over and press it with your finger tips to seal it. Fold over the opposite side and tuck the dough under the pastry boat. Repeat on the opposite side.

Once you’re done shaping the pastry gently press the top folds down to adhere the dough to the cheese. This helps to prevent the pastry boats from opening up when you bake them

Brush the pastries with milk, egg wash or olive oil to give them a beautiful golden color when they bake.

Preheat the oven to 375 deg F.

Rest the pastries for 10-15 minutes after shaping before baking them.

Bake on the lower-middle rack for 15-20 min until the tops and bottoms are golden brown.

Note: If you are going to consume the fatayer soon after baking, keep the baking powder (increases the fluffiness of the dough and allows it to rise better in the oven). If you plan on storing them or eating them over a couple of days omit the baking powder because the fatayer remain softer and more chewy when they are cooled and stored without the baking powder. (Baking powder results in the baked goods hardening a little when they are cold)

 

Recently, I learned about a similar cheese topped pastry called khachapuri made in Georgia (the Caucasus mountains). I was intrigued by the shaping, so I used the same dough and a similar filling (ricotta, cheddar and feta cheese, green onion, salt and pepper)  I’d used to make the fatayer and played with the dough. They looked pretty good (and tasted delicious) but I need to work on my shaping as the boats opened up during baking. NOTE: The cheeses were all frozen and bagged 2-3 months ago so I wanted to use them up.

 

 

Dessert made with leftover pastry from the chicken pot pies

Butter tarts with raisins

Blind baked mini pie shell filled with orange curd and topped with sweetened whipped cream

 

Calzone … a Pizza Alternative

Getting tired of making the same old pizzas??

Make a calzone instead, using the same basic pizza dough. In whatever size you like … 4, 6 or 8 inch.

NOTE: For another alternative to pizza, see the Buffalo chicken stromboli I posted a while ago.

Serve with a bowl of marinara sauce for dipping

I decided to make a regular sized (12 inch/20 cm diameter) pizza for work lunches and divided the rest of the dough into three 8 inch/20 cm calzone which can each serve one hungry person, or two moderately peckish people. I used a generous 1/4 lb (115-130 gm) of dough per calzone.

Filling amounts:

4 inch – 1 tablespoon
6 inch – 1/3 cup
8 inch – 1/2 cup

Broccoli rabe, ricotta and Parmesan cheese filling – fold over and seal the edges by crimping or with the tines of a fork

Brushed with extra virgin olive oil and baked at 450 deg F/230 deg C in a pre-heated oven for 20-25 min. Make vent slits in the top of the calzone before baking. These were marked with the initials of the fillings … R (broccoli rabe), BR, B (bacon)

Regular pizza … pepperoni sauce, sweet peppers (red, orange, yellow), bacon and mozzarella cheese.

Buttermilk Duo (Biscuits and Honey Bread) and Pot Roast Leftovers

I was tempted by a liter of half price buttermilk (even if the best before date was a few days later) and made a couple of new recipes I had found on FB and the internet.

Buttermilk Biscuits – tasty enough but a bit too much butter for my taste and a fussy technique with results that didn’t make me want to repeat the recipe.

Buttermilk Honey Bread – a 2 loaf bread recipe found on the Spruce web site. No eggs were used in the bread itself, but I used one for a glaze. Instead of using all the dough to make two loaves, I reduced the amount so that I only used 500 gms of dough for each loaf and divided the rest (~640 gms) among four hoagies

Grilled cheese sandwich

Pot roast hoagie with mushroom gravy and Brie cheese – a Philly cheese steak inspired sandwich using leftovers from my Christmas dinner. All it was missing was some french fries and a pint of cold beer. Prior planning would have helped.

As you can tell … I LIKE Brie … a lot.

Wrapped in foil and baked in a hot (400 deg F) oven for about 10-15 minutes until the pot roast has warmed through and the cheese is melted. Messy as the mushroom gravy seeps out, but SO delicious.

Rough Puff Pastry and Cranberry Brie Appetizers

Have you ever seen those dramatic rounds of brie cheese, topped with cranberry sauce or pepper jelly, wrapped in puff pastry, and baked? The gooey cheese is spooned out with crispy crackers or wedges of fruit like tart apples or sweet crunchy pears.

For a single person that’s a LOT of cheese though, so I bought a small round of double creme brie and used my home made cranberry sauce to make appetizer-sized bites with the same ingredients. And, since I didn’t have any puff pastry, I went on line and found a recipe for something called a “rough” puff pastry. I made a few changes.

I didn’t want to cut open a lemon or lime for the half a teaspoon of juice the recipe called for … and, it was optional. So I left it out. Salted butter, bought by mistake, replaced the sweet butter and salt called for.

Half of the puff pastry was rolled out, cut into 2 1/2 inch squares, and used to line mini muffin tins. The rest was wrapped and frozen away for another day.

Playing with Rough Puff Pastry

  

NOTE: I had enough puff pastry from half the batch to make a dozen appetizers, but I decided to play with the rest of the dough and made some mini puff pastry ‘croissants’ and a single pastry horn from a strip of pastry wrapped around a cannoli tube. I should have put some jam or a chunk of chocolate into the croissant before rolling.

 

 

Cranberry Brie Bites

Cranberry Brie Bites – makes 8 appetizers

~ 250 gm puff pastry
small round of double creme Brie cheese
cranberry sauce (purchased or homemade)

Preheat oven to 400 deg F.

Roll out the puff pastry about 1/8-1/4 inch thick and cut into 2 1/2 inch squares. Line a tray of mini muffins with the pastry squares, pressing the pastry gently down into the tins.

Cube the cheese into 1/2 inch cubes. (NOTE TO SELF: Cut the chunks of cheese bigger next time. And trim off the rind for presentation.)

Place a small dollop (1/2 tsp) of cranberry sauce in the center of each puff pastry square. Top with a cube of the brie.

 

Bake about 18-20 minutes or until puff pastry corners are toasted lightly brown.

Let cool 5 minutes before serving.

The Humble Baked Potato … Gets Dressed Up

The classic baked potato with sour cream and butter. Delicious. But it can be so much more.

Like twice baked potato skins. Which I’m going to make too. In the meantime, here are some other toppings for that baked potato.

Broccoli and Cheddar Baked Potato – A simple bechamel (white sauce) becomes a mornay sauce when you stir cheese into it. Sharp/old cheddar cheese adds a nice punch but you can use whatever kind you prefer. Microwave some broccoli florettes just until tender, chop them up coarsely and then stir them into your cheese sauce.

The result … like having a bowl of cream of broccoli and potato  soup but with a lot more substance. Makes a tasty side dish to a pork chop or a piece of roasted chicken.

Dress up a pan of baked potatoes with various toppings for game day.

Chili Baked Potato – chili con carne, sour cream, shredded cheddar or monterey jack cheese, green onion

I was going to make and post each of the toppings below but I got distracted by other things so I’m sending this out into the LJ/blogging world. I may make and post pictures at some point … but I’m not making any promises.

Other Baked Potato Toppings

1. Pulled Pork – bbq sauce, shredded pulled pork, coleslaw, sauteed mushrooms, caramelized onions
2. Breakfast Sausage and Gravy – pork sausage gravy
3. Tex-Mex – spiced meat (ground beef or turkey) mixture, salsa, queso fresco (or paneer cheese)

Mexican Street Corn and another try at Mititei/Mici

I set aside a couple of the grilled corn on the cob from last week’s barbecue and finally got around to making the dish I had planned … Mexican Street Corn.

It’s a remarkably easy dish which can add flavour and moisture even to corn that’s no longer at its peak in terms of flavour and texture because it’s been sitting in your fridge for a day or three longer that it should have. Incidentally, the result tasted SO good, I wish I had more grilled corn available.

Mexican Street Corn – serves 2

2 grilled corn on the cob
1 tbsp mayonnaise or Miracle Whip
1 tbsp sour cream
1 tbsp fresh herb or herb mixture (cilantro, parsley, oregano, thyme, mint**), julienned
1/2 – 1 tsp lime zest
several shakes each smoked or regular paprika and cayenne pepper
salt and pepper to taste

Garnishes
1-2 tbsp grated cheese (manchego, asiago, Parmesan, Romano**)
1 tbsp sliced green onion
paprika, to taste
lime wedges

** I used mint leaves and the Romano cheese

Combine the mayonnaise, sour cream, paprika, cayenne pepper, fresh herbs and lime zest, stir and refrigerate covered for at least one hour to allow the flavours to meld together.

Brush the mixture on all sides of the warm corn on the cob. A silicone pastry brush will help to load the thick mixture onto the corn and help spread it out.

Sprinkle on the cheese, green onion and more paprika to taste. Squeeze the lime wedge over your corn just before eating.

This is my second attempt at making these skinless Romanian sausages called “mititei” or “mici”. (The Serbian version is called “cevapcici” or “cevapi” and uses equal parts ground beef and pork.)

I used a package seasoning mix which contained: garlic powder, salt, onion powder, summer savory, MSG, ground black pepper, ground coriander, bicarbonate of soda, ground caraway seeds as well as a bunch of preservatives.

As suggested on the package, I added the contents to 1 kg of ground beef along with 50 mls of cold water, and hand mixed it for about 10 minutes, though 15 minutes might have been better, but I got bored. If you have a stand blender with a dough hook, it will save you both time and effort. I portioned the meat into 50 gm amounts and then shaped it into 3 inch sausages using wet hands.

Grilling on the barbecue would have been the best way to cook the sausages but I didn’t want to fire it up, so it preheated a cast iron frying pan to med-hot, seasoned with about a tbsp of vegetable oil. I browned the sausages on all sides and then finished the sausages in a 375 deg F oven for 15 minutes. I think 10 minutes would have been plenty as a lot of liquid came out and the resulting sausages were drier than I would have liked.

Served with salad as part of a meal or as a snack with mustard or tzatziki sauce on tortilla wraps, they were very tasty but I know the next trial, with my own seasoning mixture, will be even better.

Pie … Sweet or Savoury

I haven’t made a pie in ages but the various flyer sales for stone fruits (nectarines, peaches and plums) tempted me and so I scoped out what was available. I ended up going to Food Basic and picking up a clamshell of nectarines cause I had a bad experience with last year’s basket of peaches. They were firm but not as sweet as I would have liked and I had to guess-timate how much sugar to add. I erred on the side of caution. With a scoop of ice cream the result was perfect but it was a bit tart on its own.

The next question was … which of several pie crust recipes should I use. I went with the one on the Crisco vegetable shortening package, though I replaced half the shortening with unsalted butter. The recipe makes enough pastry for a single double crust pie, but I made two minis in disposable aluminum pie tins instead.

Crisco Pie Crust Recipe – makes 1 double crust pastry, ~580 gm pastry, enough for 2 8″ bases, and 2 6 1/2″ tops, plus leftover pastry

2 cups all purpose flour
1 cup vegetable shortening (or 1/2 cup unsalted butter, and 1/2 cup vegetable shortening)**
3/4 tsp salt
1 egg
2 tbsp ice cold water
1 tbsp vinegar

** What I used this time

 

Nectarine/Peach Mini Pie Filling Recipe – rough formula for filling

2 – 2 1/2 nectarines per mini pie shell
1 tbsp sugar per nectarine (if the fruit is fully sweet, reduce to 2 tbsp per each 3 nectarines)
1/2 tbsp cornstarch** per nectarine
pinch of salt

** If planning to freeze baked tart, use flour, otherwise, use cornstarch. For every 1 tbsp of cornstarch, you’ll need to use about 3 tbsp of flour. Also, cook whatever you’re thickening a few minutes longer to get rid of the raw flavor of the flour. Baking should take care of that issue. Plus, the filling will be more matte than glossy when using flour.

Preheat oven to 375 deg F.

Bake pies for 35-40 minutes on a baking sheet in case of overflow or melting of butter

The remaining pastry became a savoury tart with broccoli, Canadian (peameal) bacon and cheddar cheese. No waste at all. Though I still have five nectarines in the fridge to deal with.

NOTE: For a filling recipe, I used the same amounts and timing as in an earlier quiche recipe baked in the same ceramic pan. Pre-baking the crust is advised.

Beef, Bean and Cheese Burritos/ Meat Lover’s Lasagna

I had a pound of lean ground beef in my freezer and, with a bountiful pantry, was torn between various possibilities. The front runners were beef burritos and a meat lasagna as I already had all the ingredients for either one. Including a batch of fresh pasta sitting in the fridge ready to be rolled out.

I decided to make small batches of both starting with a common base.

Ground Beef Base for the Two Dishes

1-2 tsp vegetable oil
1 small onion, finely diced
2-3 small cloves garlic, finely minced
1 lb/454 gm lean ground beef
1/2 tsp salt
1/2 tsp dried oregano

In a large saute pan, fry the onions in the vegetable oil over medium heat until they become translucent and start picking up some colour on the edges. Add the garlic and continue frying for another minute or so, until the garlic is translucent as well.

Crumble the beef into the pan and fry until no longer pink, breaking up the meat into crumbles. Sprinkle the salt and dried oregano over the top of the meat, stir through and continue cooking for another few minutes.

Remove the pan from the heat, drain off the excess fat and transfer half the mixture to another container. Reserve for the meat lasagna.

Unfortunately, my home made flour tortillas weren’t large enough to fold into burritos, especially with anything else inside other than a generous tablespoon of Beef, Bean and Cheese Burrito filling, so I settled for burrito ‘wraps’.

Beef, Bean and Cheese Burritos – enough filling for 8 burritos, 4 servings at 2 burritos per servings

1/2 of the Ground Beef Base from above
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp smoked paprika
1/8 tsp Spanish paprika
1/4 cup salsa (mild, medium or hot) **
1/2 lb/ 227 gm canned re-fried beans
1/4 cup shredded cheddar cheese

Optional toppings or fillings
sour cream
guacamole
shredded lettuce
additional salsa
Mexican rice

8 home made sourdough flour tortillas or purchased regular 8 inch tortillas

** I had a package of taco seasoning (from a Taco Bell taco making kit) left in the freezer from the last time I made tacos so I used that instead.

To the ground beef base left in the saute pan, add the herbs and spices (cumin, chili powder, both paprikas) and stir through, cooking for a few minutes. Add the salsa and re-fried beans, mixing well, and continue cooking until the burrito mixture is warmed through. Take the pan off the heat and stir the shredded cheddar cheese through the mixture.

A picture of the ground beef base reserved for the lasagna and the finished beef, bean and cheese burrito filling.


Fill warmed tortillas with a couple of tablespoons of the burrito filling and then the other toppings or fillings.

Serve with salad.

Meat Lover’s Lasagna – enough for 3 to 4 servings

Meat Lover’s Lasagna – makes one 2.2 lb/1 kg lasagna, fills one 8 x 3 7/8 x 2 15/32 inch disposable aluminum baking pan

Meat Filling
1/2 of the Ground Beef Base from above
1/4 lb (2) hot Italian sausages, removed from casings
1/2 tsp dried basil
1/2 cup jarred tomato sauce

For Assembly
8 sheets commercial or home made pasta sheets, cooked until al dente
1/2 cup jarred tomato sauce, reserve 1/4 cup for topping
bechamel sauce (1 tbsp butter, 1 tbsp flour, 1/8 tsp ground nutmeg, 3/4-1 cup milk, salt and pepper to taste)
1/4 cup grated Parmesan cheese
~1/3 cup shredded mozzarella cheese

In a large saute pan over medium heat, crumble the sausage meat, frying the meat until it is no longer pink. Drain off any excess fat. Add the reserved half of the ground beef base and the dried basil. Cook for several minutes. Stir in the first 1/2 cup of tomato sauce and set aside to cool.

Preheat your oven to 350 deg F.

Reserve half of the 2nd 1/2 cup of tomato sauce.

In the bottom of your baking pan, spread 1-2 tbsp of remaining tomato sauce. Lay a sheet of cooked pasta over the sauce and then spread one quarter (1/4) of the meat mixture over the pasta. Spread another 1-2 tbsp of tomato sauce over the meat. Add another pasta sheet and one third (1/3) of the bechamel on top of that. Sprinkle a generous tablespoon of the grated parmesan over the bechamel and then top with another sheet of pasta. Repeat with the meat sauce/tomato sauce, pasta, bechamel/parmesan, pasta layers until you finish with your last sheet of pasta. You’ll have used up all eight of your pasta sheets.

Tuck any excess portions of your pasta sheet down into the pan so that it doesn’t poke up. Spread your reserved 1/4 cup of tomato sauce over the pasta and sprinkle a generous handful of the grated mozzarella cheese over the tomato sauce.

Place your baking pan onto a large baking sheet, in case of over flow during cooking, and bake for 40-45 minutes in your pre-heated oven. If you like a browned top, you can turn on the broiler and brown the cheese … a BIT. Be careful. You don’t want a black cheese topping, especially after all the time you’ve invested in assembling this delicious dish.

Serve with salad.

Sweet Hungarian Farmer’s Cheese Dumplings (Turogomboc)

This should be the last dumpling post … for a while, anyway.

There are as many recipes for making these sweet cheese dumplings as there are Hungarian grandmothers (nagyanya, nagymama).

Ok, that may be a slight exaggeration but, net surfing, even just on Hungarian web sites, will reveal lots of variations. In some, you separate your eggs and beat the whites to hard peaks before you fold them into the sweetened egg yolks along with the rest of the ingredients. Lemon zest or no lemon zest. And then there’s the addition of raisins. Cinnamon or no cinnamon with the sugar at the end? There are even recipes where the only sugar added is in the bread crumb coating.

Since this dish wasn’t served in my Romanian home, I feel that I can pick and choose the ingredients that best appeal to me. The recipe below is a combination of those recipes, with options for personalizing the dumplings to your taste.

I made my own ‘farmer’s or dry curd cheese’, or as close as I can get, which is my paneer cheese.

Here’s a picture of the tester dumpling.

Sweet Hungarian Farmer’s Cheese Dumplings (Turogomboc) – makes 32-34 dumplings, enough to serve 6 to 8 people

For the dumplings:
1 lb/454 gm farmer’s or dry curd or paneer cheese
1 large egg, lightly beaten
4 oz/113 gm semolina
1 pinch salt

Optional additions to the dumpling mixture:
zest of one lemon
2 tbsp of raisins
2 tbsp granulated sugar

For the sauce:
2 tbsp unsalted butter, or vegetable oil
1 cup plain breadcrumbs
2 tbsp granulated sugar
1/2 tsp ground cinnamon (optional)

To serve: sour cream, your favourite jam or powdered sugar

If using commercially purchased farmer’s cheese, use a wooden spoon to press the farmer’s cheese through a medium sieve into a large bowl. For freshly made farmer’s cheese or paneer, as I used, a regular fork should allow you to break up the cheese into even crumbles.

Add the egg, the semolina, and the pinch of salt. (If using, this is the point at which you would add the lemon zest, sugar and raisins.). Mix with the spoon until the dumpling dough reaches a uniformly stiff consistency. Refrigerate dough for at least 30 minutes or overnight.

Fill a large pot with water, bring to the boil, and add a teaspoon or so of salt.

Combine the granulated sugar with the cinnamon, if using.

While the dough chills, prepare the toasted breadcrumbs. Melt the butter in a nonstick or cast iron pan. Add the bread crumbs, stirring and tossing until you get a golden brown colour. Remove the pan from the heat and set aside. You can add the sugar (and cinnamon) at this point.

Reduce the heat so the water is not boiling furiously.

With a soup spoon, scoop out enough dough to form dumplings about one inch in diameter.  Shape them roughly into balls and drop gently into the water. Do not crowd the dumplings in the water so only use half the dough at a time.

Give your dumplings a gentle stir to make sure they don’t rest on the bottom of the pot and stick. When the dumplings float to the surface they are done. (Test  by removing one of the dumplings and cutting it in half. The interior should be uniform in colour. If the center appears paler, continue cooking for another minute or two.)

Using a slotted spoon, remove the cooked dumplings to the pan of sweetened bread crumbs.

Roll the dumplings around until they’re well coated.

Serve immediately with some powdered sugar or sour cream, thinned a bit with milk. Or your favourite jam.