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Barley and Grape Leaf Dumplings

Updated February 23, 2016
(1 Votes)

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My mother and I collaborated on the invention of these homey and delicious dumplings for a dinner party featuring Greek Stifado.

Makes6 to 8 servings

Cooking Methodbaking, poaching

CostInexpensive

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationpeanut free, tree nut free, vegetarian

Equipmentfood processor

Taste and Texturecheesy, savory

Ingredients

  • ¾ cup pearl barley
  • 1 extra large egg yolk
  • ¾ cup grated Monterey Jack cheese
  • ½ cup freshly grated Parmesan cheese
  • 1 1/3 cups unbleached all-purpose flour
  • ½ cup brine-packed grape leaves, rinsed, drained, and cut into fine julienne strips
  • Salt and freshly ground black pepper to taste
  • 2 extra large egg whites
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 2 tablespoons minced fresh parsley

Instructions

Cook the barley according to package directions until very tender. Drain and chill in the refrigerator at least 3 hours.

Put the chilled barley in a food processor and process until smooth. Add the egg yolk, Monterey Jack, ¼ cup of the Parmesan, and 1/3 cup of the flour; process just until mixed. Transfer the mixture to a bowl and stir in the grape leaves, salt, and pepper.

Beat the egg whites until stiff, but not dry. Gently fold into the barley mixture along with another 1/3 cup of flour.

Line a baking sheet with waxed paper. Place the remaining flour in a shallow dish. Using 2 spoons, shape about 2 heaping tablespoons of the barley dough into a small football shape, drop it into the flour, and coat it lightly. Transfer to the lined baking sheet and repeat the process until all the dough has been used.

Bring a large pot of salted water to a boil. Drop 6 to 8 dumplings at a time into the water and cook until they float to the top, about 1 minute. Remove the dumplings from the pot with a slotted spoon and drain on paper towels. When all the dumplings have been cooked, arrange them in a single layer in an ovenproof baking dish. Drizzle with the melted butter and sprinkle with the remaining Parmesan cheese. (The dumplings may be prepared up to this point and refrigerated 1 to 2 days before baking.)

Preheat the oven to 375°F.

Bake the dumplings until they are puffed and light golden brown, 25 to 30 minutes. Sprinkle with the parsley and serve at once.

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