What makes them light as air is ... (wait for it) air.
When you make the dumplings, what you want to do is create (or leave) air pockets. When the dumplings are cooked the first time the air heats up and expands and the dumplings get larger and light.
Choux paste and potato gnocchi both rely on turning their internal moisture into steam to open the structure. Choux paste relies on a lot of fat to surround each grain of flour; while potato gnocchi use the structure of the potato. That's why it's important not to overwork them. With potato gnocchi it's important not to put too much flour in because it dries them out and the steam can't work it's magic.
You poach first, in order to form the steam which expands the dumplings. BTW, that's why dumplings float. When they swell -- they displace a greater mass of water than their own weight and become bouyant as a result.
Jenni's board knife method sounds like fun. I usually use the volcano with two forks or just paws.
BDL |