Hello everyone, Jess here. This one is a continuation of my Sunday Dinner post. After being snowed in, I had some time to hang out with my family, my pajamas, and my CSA ingredients. Bone marrow medallions, beef bone broth, and a slow cooker beef stew were the product of the day’s leisure time.
Making the beef stew reminded me of my Nan’s stew beef and dumplings from back in the day. The little doughy balls of goodness (aka Bisquick) that she dropped into her hearty stews were a solid memory of home cooking from my childhood. I really wanted to bring that to the table tonight, but in a gluten-free friendly form for my guests. What if I tried making dumplings with our CSA potatoes instead? What if I tossed some acorn squash into the mix, just because? Let’s see what happens.
I mixed the following together:
- 4 red potatoes, cubed boiled and mashed (I leave the peels on, but you don’t have to)
- 1/2 cup acorn squash, cooked and mashed
- 2 eggs
- 1/2 cup potato starch
- 2 tablespoons Amish roll butter
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Directions:
- Combine and refrigerate for at least an hour to firm up
- Roll mixture into balls and drop into boiling water or soup (they’ll be a little sticky).
- Return to a boil, 5-ish minutes and done!
Spoon them into a bowl and place into your stew before serving.