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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 small cooked beet, peeled (about 3.5 ounces)
- 2 eggs
- 13/4 ounces Gorgonzola
- 41/2 ounces dried crustless white bread
- 3 tablespoons flour, more as needed
- 2 tablespoons snipped fresh chives
- 1 tablespoon salt
Method
- Melt the butter in a small skillet and cook the onion until translucent and soft, stirring often. Set aside to cool.
- Process the beets with the eggs and the Gorgonzola in the food processor or blender until smooth.
- Cut the bread in small cubes and place them in a large bowl. Pour the beet mix over them. Add the cooled onion and mix everything until well combined. Add 3 tablespoons flour and mix well. Add the chives and salt to taste. Cover and let stand for 15 to 30 minutes.
- Bring salted water to a boil in a large pot. Reduce the heat to a mere simmer. Place a thumbnail-size test dumpling in the simmering water. If it holds, the consistency is fine; if it falls apart, add more flour to the mix, one tablespoon at a time.
- With wet hands shape dumplings of about 1.5 inches in diameter and place them in the simmering water. Do not overcrowd the pot; the dumplings should not touch each other. Simmer until the dumplings float on the surface, about 10 to 15 minutes. When they are done, remove them with a slotted spoon to a warmed serving bowl. Cover with a lid to keep them warm until serving.
