Recipe and Photos by Lucas Caswell
With all of us spending more time at home, I think that you might have fun trying new recipes. At first you might find the idea of making dumplings scary but trust me, once you try making these, you will wonder why you were ever scared.
Dunderi are a light, easy-to-make, ricotta based dumpling originating from the Amalfi Coast. The dumplings are very similar to gnocchi but are far easier to make. Dunderi pairs well with a variety of sauces and garnishes but, my personal favorite way to top them is with a simple pour of butter; chives, to add color; Parmigiano-reggiano; and lemon zest, a nod back to the famous citrus of the Amalfi Coast.
For the dumpling:
2 cups whole milk ricotta cheese
6 egg yolks
1 cup and 2 Tbsp all-purpose flour - plus
more for dusting
1 tsp kosher salt
½ cup finely grated Parmigiano-reggiano
Semolina flour for dusting(optional)
Garnish (optional):
¼ cup finely grated Parmigiano-reggiano
2 Tbsp sliced chives
½ cup melted butter
1 Tbsp lemon zest
1. In a large bowl, mix the ricotta and egg yolks until smooth. With a wooden spoon, mix in the Parmigiano-reggiano, salt, and flour until the dough comes together.
2. Dust a clean surface generously with semolina and all-purpose flour. Scrap the dough onto the floured surface and sprinkle the top of the dough with more flour. Line a baking sheet with parchment paper and dust the sheet with semolina and all-purpose flour.
3. Cut a chunk of dough the size of about your index and middle finger then, roll out the dough to about a diameter of ¾ of an inch. Gently flatten the log so it has a width of about an inch. Cut the log into squares. Transfer the squares to the floured sheet, making sure they do not touch, as they will stick together, and sprinkle the squares with flour.
4. Bring a generously salted pot of water to a simmer over medium heat. Place the dunderi in and continue to simmer until the dunderi float to the surface, 1 to 3 minutes, scoop them out with a slotted spoon.
5. Pour the butter over the dunderi and sprinkle the chives, zest and parmigiano reggiano on top. Serve immediately.
Recipe adapted from Pasta By Hand by Jenn Louis
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