Today I present to you the recipe of a first course just the way I like it, easy, quick, and super tasty: Water and Flour Dumplings with Asparagus.
The dumplings are made with water and flour, so without potatoes, they are very light and can be made in no time at all. On the blog, you will also find their detailed preparation.
I dressed them exclusively with asparagus, but if you wish, you can add speck or a bit of crumbled sausage. However, I assure you they are fabulous even like this. My little ones devoured a big plate.
Up until a few years ago, my dad would gather bunches and bunches of wild asparagus at this time of year, and my mom would use them to prepare many recipes, including different first courses. Unfortunately, I can no longer go and pick them, so I used cultivated asparagus, but I assure you these dumplings are delicious even like this.
You can also change the type of dumplings and use cheese dumplings or pumpkin dumplings.
Now let’s see together, step by step, how to make this new recipe.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, All seasons
Ingredients for Asparagus Dumplings
- 17.5 oz asparagus
- 1/2 onion
- 1.75 oz olive oil
- to taste salt
- 1 pinch pepper
- 1 ladle water
- 17.5 oz water
- 16 oz all-purpose flour
- to taste salt
Tools
- 1 Small Pot
- 1 Pastry Board
- 1 Scraper
- 1 Wok
- 1 Cutting Board
- 1 Knife
- 1 Wooden Spoon
- 1 Immersion Blender
Let’s Make the Water and Flour Dumplings with Asparagus Together
Let’s start!
In a non-stick pot, pour the water and slightly salt it. When it starts boiling, turn off the heat and add the flour inside, then mix with a wooden spoon.
Pour the obtained mixture onto a work surface and continue kneading, being careful with your hands as it will be hot. Then start making the dumplings.
Take a piece of dough and roll it under the palm of your hand to form a sausage about the thickness of a finger, then cut pieces of about 0.6 inches.
We can leave the dumplings smooth or mark them with a gnocchi board or using the tines of a fork, just pass the piece of dough over the fork making a slight pressure with the thumb.
Take the asparagus and cut off the white and hard final part, then wash them well under running water. Then cut the tender part of the tips and boil them in a pot with water for 5/6 minutes until they are tender but not falling apart.
On a cutting board, cut the rest of the asparagus into pieces. If there are any asparagus that are too hard, you can peel them with a potato peeler.
In a pan with high edges or in a wok, put half an onion coarsely chopped with the olive oil. Let it lightly fry and add the asparagus cut into pieces and a ladle of water. Let it cook for about ten minutes over medium heat until the asparagus are tender.
Now that the asparagus are cooked, blend them coarsely with an immersion blender, then add the previously boiled tips.
Cook the dumplings in abundant salted water for three to four minutes. When they float to the surface, drain them and pour them into the pan with the sauce. Let them blend together and, if necessary because it’s too dry, add a little cooking water either from the dumplings or the asparagus.
A Curly One Recommends
You can also make water and flour dumplings with asparagus using whole wheat flour or type 1 or 2 flour. A sprinkle of Pecorino or a pinch of hot chili will add a little boost to this already delicious recipe.
