Waaaay too involved to be practical.
The recipe for these butternut squash dumplings was recommended to me by my cooking idols Tom & Mykal. you can find it on Foodtv.com. What was awesome about this recipe was that I had never made dumplings before. And these were served in a brown sage type sauce, which sounded not only intriguing but also delicious.
There were two stages of cooking. After the complicated process of mashing and rolling the squash and potato, the dumplings were boiled. After that, they were fried in butter and sage. This took an exceptional amount of time. Were they tasty? yes, but not quite as tasty as I had expected. most of the taste seemed to come from the butter and sage that I added at the end. And it took a really long time.
Was it worth it? As a learning experience maybe, as a dinner option no.
mike d’s rockclimbing food ratings:
Difficulty: 5.11c slab. way technical and the rock is a bit chossy.
Tastiness: 5.8
While this recipe may be involved for a one night meal, I consider it a practical meal because the dumplings once made can be frozen. So make a large batch, freeze them up, and then at any time you can boil/fry a dinner up in about 15 min. And it’ll be way more tasty than any other frozen dinners you could buy.
I’m sorry you didn’t find it tasty enough. Perhaps you had too high expectations? Dumplings and gnocchi like these aren’t really packed with flavor, but are more a vehicle for delicious sauce. The texture of the dumpling is the most important for highlighting the sauce, and the subtle flavors are bonus.
And how complicated is the mashing and rolling? I mean, you mash, then roll. It’s pretty simple really. Time consuming indeed, but not complicated. Though trying to find the right amount of flour can be annoying. But I’ve found although I always worry about adding too little/too much flour to recipes like this, it always turns out in the end.
Zing.