These aren't just any dumplings, they're southern-style, so they're really just fat noodles. My wife had been making this recipe for a good while now, but we were also still eating meat for a good portion of that time. So it was disappointing to think that we couldn't enjoy this meal anymore. Fear not, we found a great combination of vegetables that fit with the recipe great, so let's do this thing!
Roasted Carrots
Basic stuff here, rough dice carrots; toss with oil, dried herbs, garlic, chili flakes, salt and pepper. Cook in your oven set at 350 degrees for an hour and a half or so. 
Noodle prep
Here's the recipe for the noodles, they're a flat noodle that starts out like biscuit dough!2 C AP Flour
1 tsp Salt
1/4 - 1/2 C Water
Combine the flour, salt, and butter in a bowl to combine. Once the butter is combined begin to add water little bits at a time until all flour is incorporated and you have a ball of dough. Knead and roll out on a cutting board until 1/4" thick. Cut into desired shapes/sizes.
Now add the noodles to the veloute sauce while stirring to prevent the noodles clumping together.
Cook for 10 minutes uncovered, and then 15 minutes covered until done. Then you can add whatever you want! We used the roasted carrots, peas, and corn kernels. Oh, and we added a fair amount of cayenne pepper, everything is better when it's spicy!!!
No comments:
Post a Comment