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barley-and-grape-leaf-dumplings

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Yield : Makes 6 to 8 servings

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

Directions

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

2. 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.

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

4. 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.

5. 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.)

6. Preheat the oven to 375°F.

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


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.

274kcal (14%)
178mg (18%)
2mg (3%)
109mcg RAE (4%)
115mg
27mg
11g
0g
4g
32g
56mg (19%)
604mg (25%)
7g (35%)
12g (18%)
2mg (10%)
 

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