For the Broadbeam Dumpling stew, do you think it’s possible to shrink the serving size? It’s winter here, so it’s the perfect time to try it, but since I’d be making it for one person, I’d just need to shrink the serving size a bit. Do you think I could do that, or would it affect the taste?

Ahh, Nonnie – I really don’t know. It looks like @morvidra‘s version of it might be able to be scaled down!

Or you could freeze it in batches and have it every second night for a week 😀

There aren’t many things that make me second-guess my vegetarianism, but that Broadbeam dumpling stew recipe has done it. It sounds amazing, I hope it turns out as good as it seems!

I KNOW RIGHT. It looks soooo tasty! I can’t wait to give it a try! (although I had to look up the word ‘rutabaga’ – we call them ‘swedes’ in Australia.)

Dumpling Soup

The Dumpling Soup recipe you got sounds rad (a big appreciative thank you to whiteteawithhoney), but I have a supposition. The dumpling soup recipe probably isn’t one soup recipe – it’s probably many, many recipes, based on what’s available to cook with and a person’s/family’s preferences. So here’s an alternate version of dumpling soup, based on beef rather than lamb. (Note that this is originally one of my grandma’s recipes, and she taught it to me the old-fashioned way – by Eyeing Things rather than actually measuring. So any amounts are more guesswork than hard numbers).
Ingredients:
stewing beef
potatoes (chopped)
carrots (chopped)
bay leaf
cumin
cardamom
diced garlic
red wine vinegar OR cheap red wine OR raspberry cider vinegar
onion (chopped)
peppercorns
a little cilantro.

Other veggies can be added as desired. Common include:

cabbage
kale
corn
turnip
parsnip
chard
tomato
lots of types of beans/nuts depending on what you like
leeks
shallots
radish
water chestnuts
dulse if you can get it

I think each family of Broadbeam heritage would have their own secret, special little additions and modifications also 🙂 This is great, thank you kailthia!

Broadbeam dumpling stew recipe! yay!

I hope you like it, Dets! Tell me how it goes, and feel free to share, (and tweak) the recipe!
Ingredients
Pork hock
bone in lamb shoulder
1 cup red cabbage
2 big carrots
1 medium rutabaga
half an onion
1 ½ cups kale
celery leaves
splash apple (about a teaspoon) cider vinegar
1 bay leaf
½ teaspoon ground Rosemary
¼ teaspoon ground mustard
1 teaspoon oregano
salt and pepper to taste

Dumplings
1 egg
1 cup almond flour
¼ teaspoon thyme
¼ teaspoon baking soda
1 tablespoon butter (softened)
Wrap pork hock in a loose layer (or two) of cheesecloth and tie closed. Place pork hock in large soup pot with celery leaves, onion, bay leaf and apple cider vinegar. Cover with water and bring to boil. Turn the burner to low and let simmer for 3 hours. Add lamb shoulder, rosemary, mustard, oregano, salt, and pepper. Let simmer for 4 hours. Dice red cabbage, carrots, kale, and rutabaga and place in pot. let simmer for 1 hour and 45 minutes. While that’s cooking mix almond flour, thyme, and baking soda in a medium size bowl. Add egg and butter and mix. Once combined roll into ¼ – ½ inch balls. Remove pork hock (it should have fallen apart inside the cheesecloth) and discard. Remove lamb shoulder and strip meat from the bone, it should come away easily (don’t forget to dig out the marrow!). Cut meat into bite size pieces before returning them too the pot. Place dumplings on top of stew with plenty of room between them, they will expand (a lot). Cover and cook for 15 minutes. Serve immediately.

ALL HAIL THE CHEF. This looks AMAZING. And delicious!

I had a chat to Mr Dets about this: we are absolutely going to make it (not this week, but very very soon) – AND we are going to photoblog it. BROADBEAM DUMPLING STEW. YES. (pork hock! YUM. and lamb shoulder! YESSSSS OH THIS WOULD BE SO RICH AND DELICIOUS AND HEARTY AND COMFORT-FOOD-Y, ahhhhh I can’t wait.)

Thank you so much! I am floored, totally and utterly. I am so amazed and floored at your creativity, your skill, your dedication! Thank you, thank you, thank you!