Diddle Diddle Dumplings

B named these and absolutely LOVED them. These cook to be the same or similar texture as gnocchi (potato pasta dumplings). I think the recipe would work well with any mashed root vegetable-- potatoes, a firmer squash like winter or butternut, parsnips, carrots, or turnips. All you need is a safe one of these veggies and a safe flour. All other ingredients are optional. The most important part for the the success of this recipe is the texture of the dough-- once well blended, it should feel like firm cut-out cookie dough and should be easy to form into dumplings. If you have safe foods that your would like to stuff inside, this would work well.

Diddle Diddle Dumplings
2 cups mashed rutabaga
1/2-1 cup of Masa (or other safe flour)
1 Tbsp Hemp milk

Blend all ingredients well. If dough texture is not consistent with above description, add more flour or add more water/milk by the tablespoon. Firm, pliable dough is best.

Form dough into dumplings: Take small clumps of dough and roll out 1/4inch thick. Either place filling in the center and roll the dough around the filling so that it is completely sealed within, or gently roll the dough into an oval, football like shape. If using meat filling, cook the meat before filling the dumpling.

Fill a medium saucepan 1/2-3/4 full of water. Bring water to a boil. Reduce heat to medium. Drop dumplings in water (should still be slightly boiling). They should sink to the bottom initially. When they float to the top of the water and remain there for at least a few seconds, they are done. Remove from water with slotted spoon, place on a plate, and press the top of each lightly with a fork. Be sure to remove them from the water when they are done-- if you leave them in for too long, they begin to disintegrate. Each dumpling should be about the size of a gnocchi pasta. The dumplings cook fairly quickly.

Allow dumplings to cool and either freeze for another meal (flash freezing on a cookie sheet works best; once frozen, you can remove from cookie sheet and store in a freezer safe container or bag) or serve plain or with sauce (white or red sauce). The texture is very soft and B was delighted that she could easily pick them up with her fork, without them falling apart on the way to her mouth.

This recipe makes a lot for a little one-- be ready to freeze some of the dumplings or incorporate them into a family meal!