Outback Pumpernickel Dumplings

Introduction

Pumpernickel bread is a rich, dense bread that originates from Germany, particularly known for its distinctive dark color and slightly sweet, tangy flavor. Traditionally, pumpernickel takes a long baking time which enhances its unique taste. By transforming this delightful bread into dumplings, we aim to create a dish that combines the hearty texture of the bread with savory fillings, perfect for a unique appetizer or side dish.

The outback refers to the vast and remote interior of Australia which is where our new version of pumpernickel dumplings comes with a twist - a homage to this rugged landscape by incorporating native ingredients influencing the flavors.

Ingredients

• Pumpernickel bread slices - 8 pieces
• All-purpose flour - 1 cup
• Egg - 1 large, beaten
• Whole milk - 1/2 cup
• Baking powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Minced kangaroo meat - 200g (or substitute with beef)
• Onion, finely chopped - 1 small
• Garlic cloves, minced - 2
• Shallots, thinly sliced - 2 tablespoons
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Fresh thyme - 1 teaspoon, chopped
• Mushrooms, finely diced - 1/2 cup
• Wattleseed - 1 teaspoon
• Bush tomatoes, rehydrated and chopped - 1/4 cup
• Heavy cream - 1/4 cup

Preparation

Prepping the Pumpernickel Base

Start by cutting the pumpernickel bread into small cubes. Place the cubes in a large mixing bowl. In a separate bowl, mix the milk and season with half a teaspoon of salt and pepper, then pour this mixture over the bread cubes, allowing them to soak and soften. This soaking process will help in binding the ingredients together to form the dumpling base.

Creating the Dumpling Mixture

While the bread is soaking, heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent. Add the minced kangaroo (or substitute) and cook until browned. Stir in the mushrooms, cooking until they release their moisture and begin to caramelize. Add the wattleseed and bush tomatoes, then remove from heat and let the mixture cool slightly.

Incorporate the cooled meat mixture into the soaked pumpernickel bread. Add the beaten egg, baking powder, remaining salt, chopped fresh parsley and thyme to the mixture. Mix thoroughly, ensuring all ingredients are well combined.

Cooking Process

Shaping and Cooking the Dumplings

With your hands, form the mixture into small, evenly sized dumplings. Ensure each dumpling is compact to prevent them from falling apart during cooking.

Boiling the Dumplings

Bring a large pot of salted water to a rolling boil. Carefully place the dumplings into the pot, ensuring not to overcrowd them. Boil the dumplings for around 10-12 minutes until they rise to the surface and are firm to touch. You can set a cooking timer to make sure not to overcook. Remove them with a slotted spoon, placing them on a tray lined with absorbent paper to drain off excess water.

Pan-Frying for Extra Texture

In a separate pan, add a drizzle of olive oil over medium-high heat. Once shimmering, add the cooked dumplings and fry them until they develop a golden-brown crust on each side. This step adds an appealing crispy texture to the outer layer, while the inside remains delightfully moist and flavorful.

Creating a Creamy Sauce

In the same pan you used for frying, lower the heat and add heavy cream, scraping up any browned bits from the pan for extra flavor. Stir in additional wattleseed to infuse the sauce with a nutty aroma. Let it simmer gently until the sauce thickens to your desired consistency. Season to taste with additional salt and pepper.

Serving Suggestions

To serve, arrange the pumpernickel dumplings on a warm plate, generously drizzle with the creamy wattleseed sauce, and garnish with freshly chopped parsley. This dish pairs excellently with a side of steamed greens or a simple garden salad, offering a balance of flavors and textures that celebrate the unique character of Outback-inspired ingredients.

Enjoy these dumplings freshly made for a comforting and satisfying meal, or prepare them ahead of time and serve as a delightful dish at your next gathering. The warm, hearty flavors are sure to impress and provide a tasteful representation of cultural fusion between German and Australian culinary traditions.