Spring Dumplings

I love dumplings. In any shape or form, I love dumplings. And, Vegetarian Planet has an entire section on making unique dumplings. We chose one that seemed to fit the springy California weather. They were light and fluffy with a fresh fennel and tomato base. Paired with sauteed chard in garlic, the dumplings were a wonderful spring meal.


Chevre Quenelles in Fennel and Tomato Sauce (Vegetarian Planet, Didi Emmons)

Quenelles
1/2 cup water
3 Tbs. butter
1/2 cup plus 2 Tbs. unbleached white flour
2 eggs
6 Tbs. crumbled chevre (goat cheese), about 2 oz.
salt and fresh-ground black pepper to taste
2 egg whites

Fennel and Tomato Sauce
1 1/2 Tbs. olive oil
1 cup chopped onion
1 garlic clove, minced
1 medium fennel bulb, chopped fine (about 2 cups)
3 medium tomatoes (about 1 lb.), chopped
3/4 cup water
1/2 tsp. salt
fresh-ground black pepper to taste

2 Tbs. chopped parsley

1. Make the quenelles: In a heavy saucepan, hea the water with the butter. When the mixture begins to simmer, take the pan off the heat, immediately add all of the flour, and stir vigorously with a wooden spoon. Replace the pan over medium heat, and stir constantly until the dough comes away from the side of the pan and begins to form a ball. Remove the pan from theheat again, and add the eggs one at a time, beating hard until the dough is smooth. Add the goat cheese and salt and pepper, and again beat until the dough is smooth. Let it cool for 10 minutes.
2. Beat the egg whites to soft peaks with a pinch of salt, and fold them gently into the goat-cheese mixture. Chill the dough for 1/2 hour to 24 hours, so that it will be easier to handle.
3. Make the sauce: Heat the oil in a large skillet over medium heat. Add the onion, garlic, and fennel, and saute until the onion and fennel soften, about 10 minutes. Add the tomatoes and water, and simmer for 10 minutes, stirring from time to time. Add the salt and pepper, and remove the skillet from the heat.
4. Bring at least 4 quarts of salted water to a boil in a large saucepan or pot. Spoon the dough, about 1 Tbs. at a time, into the simmering water, fitting as many quenelles into the ot as you can without crowding them. Simmer them for 10 minutes, turning them over after 5 minutes. Remove the quenelles with a slotted spoon, and transfer them to paper towels.
5. Warm the fennel and tomato sauce, divide it among plates, then place the quenelles on top. Garnish with the chopped parsley, and serve.