Grand Rapids International Wine, Beer, and Food Festival
Nov 18 & 19, 2022

Dumpling Recipes by Angus Campbell

Dumpling Recipes by Angus Campbell

During this 2019 Grand Rapids International Wine, Beer & Food Festivals, Chef Angus Campbell presented a series of demonstrations on the Meijer Food Stage focused on gnocchi and dumplings. As promised, we have pulled together his recipes from those sessions for you here below. To read more about these delicious nuggets, check out Taking a bite out of Dumpling history By Chef Angus Campbell.


Parisienne or Flour Gnocchi

5 oz. flour
4 oz. butter
4 ea. eggs
½ pint milk
1 tsp. salt
3 oz. gruyere cheese grated fine
2 T. chopped herb 1 tsp chive, 1 tsp basil, and 1T sage chopped fine
1 tsp. grated garlic

  1. Gentle melt the butter in the milk.
  2. Bring to the boil and immediately add the flour.
  3. Beat well until it removes form the side of the pan.
  4. Add the eggs one at a time in a food processor.
  5. Remove from the processor.
  6. Add the cheese and the herbs.
  7. Place into a piping bag with medium straight tip and poach over a pan of boiling salted water cutting the gnocchi 1½-inch long on oiled twine attached to the handle.


Piedmontese or Potato Gnocchi 

1 lb. russet potato oiled salted and baked until tender (sub roast butternut squash or sweet potato)
1 oz. butter
1 ea. egg
Ground black pepper to taste
Fresh grated nutmeg to taste
Salt to taste
5 oz. all-purpose flour
1 oz. grated parmesan cheese

  1. Peel and mash the potatoes through a ricer while warm.
  2. Dry in a low oven for five minutes until all the steam has left.
  3. Add the remaining ingredients to form a stiff dough.
  4. Shape with a gnocchi board and chill.
  5. Poach in boiling salted water for 2-3 minutes.
  6. Remove drain and sauté golden brown in butter.


Lemon Tarragon Aigre Doux

Aigre Doux is the term given to a sauce containing the combined flavors of sour (aigre) and sweet (doux). For example, a sauce named aigre-doux should contain both vinegar or another acid and sugar or another sweetener.

For the sauce
2 ea. shallots fine dice
1 T. fine chopped garlic
1 T. torn tarragon
1 T. fine dice yellow bell pepper
4 oz. butter
1 C. cream
½ C. dry white wine
¼ C. white wine vinegar
3 T. fresh lemon juice
1 T. sugar

  1. Sauté the shallot and garlic in 1 oz of butter.
  2. Deglaze with the wine, vinegar, & lemon juice.
  3. Reduce by half.
  4. Add the sugar and the cream and bring to the boil.
  5. Mount with the remaining butter and finish with the torn tarragon.
  6. Season well and use for the gnocchi.


Romana or Cornmeal-style Gnocchi

6 oz. semolina flour
2 C. milk
2 ea. egg yolks
2 oz. butter
2 oz. fresh grated parmesan cheese

  1. Heat the milk in thick bottomed pan.
  2. When it reaches a boil rain in the semolina and cook until a thick porridge consistency.
  3. Cook for a further five minutes and remove from the heat.
  4. Beat in the cheese butter and egg yolks.
  5. Pour the mixture evenly around 1 inch thick onto a parchment lined flat pan.
  6. Smooth and flatten the surface.
  7. Wrap in plastic and chill.
  8. When completely cold remove from the pan and cut into desired shapes.
  9. Roast or sauté till golden brown and serve with a suitable sauce.


Ricotta Gnocchi 

3/4 C. ricotta cheese (drained very well moisture on paper towels)
3 ea. egg yolks
1/2 C. “00” flour
6 T. fresh fine grated parmesan
1/2 tsp. fine salt
1/2 tsp. fresh ground black pepper

  1. Mix to a smooth dough.
  2. Divide into six logs.
  3. Cut into ½-inch pieces.
  4. Poach 30-60 seconds till they float.
  5. Drain and sauté golden very quickly.


For the Chinese Dumplings

4 C. all-purpose flour
1 C. + 2 T. water

  1. Form a dough with the flour and water.
  2. Knead five minutes, and rest for 2 hours.
  3. Roll into a log and cut into 1-inch pieces.
  4. Roll with a small pin into discs slightly thinner that a CD.
  5. Fill with 1 T. filling.

For the filling
1 lb. ground pork
4 T scallions chopped fine
3 T. minced cilantro
2 T. minced ginger
1 T. rice wine vinegar
1 T. soy sauce
1 T. sesame oil

  1. Combine well together.

For the sauce
1/2 C. soy sauce
2 tsp. sesame oil
2 tsp. chili garlic sauce
1 T. rice wine vinegar
1 T. diced green onion
1 tsp. grated ginger

  1. Mix together and hold for dipping.


For the Indian Dumplings

For the dough
3/4 tsp. salt
2 1/4 C. self-rising flour
6 T. butter
9 T. water

  1. Mix the salt and flour together.
  2. Cut the butter into the flour.
  3. Form a dough with the water.

For the stuffing
3/4 lb. chopped potato
1 C. peas
2 T. vegetable oil
1/2 C. onion fine dice
1 T. fine grated garlic
1 T. fine grated ginger
1 T. habanero fine grated
1 tsp garam marsala
1 tsp turmeric
1 tsp chili powder
1 T. salt
2 T. fine chopped cilantro

  1. Fry the onion golden brown in the oil.
  2. Add the garlic and ginger and for a further few minutes.
  3. Add the remaining ingredients and cool for stuffing.


For the Italian Dumpling 

For the dough
300 g. 00 flour
3 large eggs
1T water
1 tsp. Olive Oil

  1. In food processor combine all ingredients, mix until combined. May need to add water by the teaspoon to get the right about of moister.
  2. When combined, kneed for 5 minutes until smooth.
  3. Wrap in clear wrap and rest for one hour.

For the stuffing
2 C. fresh farm goats’ cheese
2 C. breadcrumbs
½ C. ricotta cheese
1 C. grated parmesan cheese
2 ea. eggs
1 tsp. black pepper
1 T. chopped chives
1 tsp. fine chopped sage
2 tsp. salt

  1. Beat the ingredients well until a smooth paste forms, put in piping bag with large opened tip.
  2. Pipe out the filling onto a sheet of the dough 14 inches long and 4 inches wide.
  3. Wash the long edge with milk 1 inch from the piped stuffing.
  4. Fold the pasta over the filling and press shut along the milk line.
  5. Roll a serrated cutter along the pasta lengthwise about 1 inch from the filling removing extra pasta.
  6. Using your fingers separate each dumpling by pressing the wrapped filling to form a log of small parcels.
  7. Cut in between the pinched dough forming individual dumplings.


Chocolate Vanilla Cherry / Blueberry Gnocchi

6 oz. white cornmeal
2 C. milk
3 T. white sugar
1 T. vanilla extract
2 T. cocoa powder
1/2 C. dried cherries fine diced or dried blueberries bloomed in warm simple syrup then drained
1/2 C. chocolate chips
1/4 C. mascarpone cheese

  1. Bring the milk, sugar, vanilla and cocoa powder to the boil whisking well to incorporate.
  2. Rain in the cornmeal and cook for ten minutes until the liquid has been completely absorbed.
  3. Cool slightly and move to a stand mixer, turn on slowly until the mixture cools more.
  4. Beat in the bloomed cherries/blueberries and mascarpone and chocolate chips.
  5. Press the mixture evenly around 1 inch thick onto a parchment lined flat pan.
  6. Smooth and flatten.
  7. Wrap in plastic and chill.
  8. When completely cold remove from the pan and cut into desired shapes.
  9. Serve hot or cold with appropriate sauce.