16 dumplings - 8
The poached dumplings can be made 1 day ahead, covered and refrigerated. Bring to room temperature before reheating on top of stew.
3 slices soft white sandwich bread, crusts removed
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons salt
1 Tablespoon parsley, chopped
1 teaspoon rosemary or thyme, chopped
½ teaspoon black pepper
2 large eggs
1 bottle (12 ounces) Pumpkin Ale beer, divided
Tear bread into pieces and place in bowl of food processor. Pulse until fine crumbs form. Add flour, baking powder and salt; pulse mixture until blended. Transfer mixture to large bowl; stir in parsley, rosemary and pepper.
In small bowl, beat eggs. Add ½ cup Pumpkin Ale beer and mix well to blend. Add to flour mixture; mix with large fork until blended and a thick, biscuit-like dough forms.
Place a sheet of non-stick foil on work surface. With wet hands, shape dough into 16 golf ball-size dumplings, about 1 ½ tablespoons each. Place dumplings on foil. Allow to air-dry 30 minutes, turning once.
Meanwhile, bring to a boil in a large pot 3 inches of cold water and remaining 1 cup Pumpkin Ale beer. Lower heat to simmer. Add half of the dumplings and poach 10 minutes, turning dumplings over once, until dumplings are puffed and cooked through. Transfer to plate. Poach remaining dumplings; add to plate. If preparing for future use, cover with foil and refrigerate.
To finish dumplings, place on top of simmering stew, cover pot and steam for 15 minutes until hot and tender.
*This information provided by National Beer Wholesalers Association, www.nbwa.org.