The Dumpling: A Seasonal Guide

Sometimes called “Dampers and Cocky’s Joy,” these ridiculously good dumplings are like glazed doughnuts minus the frying.  Big spoonfuls of soft, eggy dough are cooked in a pot of sugar syrup known as Cocky’s Joy, an affectionate term for golden syrup.  A similarly wonderful dumpling dish from Canada, the Grand Père, is made with maple syrup, but we think that the deep caramel taste of the golden syrup and muscovado sugar is outstanding.

 

Making gnocchi requires a light touch and the ability to be flexible, but once you master the recipe, you can easily make gnocchi anytime, in anyone’s kitchen, without any instructions in front of you. We prefer gnocchi that are made without eggs so that less flour is needed to make the dough. The less flour you need, the more potato flavor there will be in each bite. If this dough is new to you, it may take a couple of tries to get it just right, but the gnocchi you produce while trying will still be perfectly good to eat.