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Barley dumplings

Barley dumplings in tomato sauce

I’m on a constant quest to test the versatility of barley. The latest experiment was barley dumplings. I think I can get the grade up next time, but my first effort would get only a C+.

The ingredients were barley flour, egg, and seasonings. I ground the barley flour myself (from organic hulled barley) in the milling attachment for my Champion juicer. I steamed the dumplings, thinking that they’d be less likely to fall apart than if I boiled them in stock. That was a mistake, because the dumplings were dry, and there was no risk of their falling apart. They needed to be in water long enough for the barley flour to take up more water. Also, I think that flat dumplings would have fully hydrated better than round dumplings.

Barley is magical, and healthy. After all, Scotch and ale are made from barley. There’s nothing like barley for thickening soups. But there have just got to be other uses for barley that are equally good.

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