Prep: 1 Hour 30 Minutes
Cooking: 20 Minutes
This is the best way to use your leftover goat bones after making the Slow Roast Goat Shoulder (In Gizzi’s book ‘Slow‘). You’ll need to plan ahead to make this dish as the stock takes 4 hours to make and a further 45 minutes to reduce once strained. The dumplings can be made with raw or cooked meat – raw will always be a little juicier, but cooked will save on wastage.
Always cook dumplings made with wheat flour separately before popping them into the broth, so the broth stays lovely and clear. Steaming is best, but boiling is good too. The quantities I’ve given will make enough dumplings for six, but they freeze brilliantly when raw, as long as you store them in airtight containers.
For the dumplings (makes 30 small dumplings)
- 150g 00 grade pasta flour
- ¼ tsp fine salt
- 1 large egg, beaten
- 150ml cold water
For the filling
- 2 tbsp goat fat
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 400g raw or cooked boneless kid shoulder, finely chopped
- 3 tbsp jellied goat stock
- ¾ tsp sea salt
- ½ tsp white pepper
- freshly ground black pepper
- pinch of ground cloves
For the broth
- 800ml goat stock
- 200g cooked kid meat, chopped
- 1 carrot, halved and cut thinly at a sharp angle
- 10 goat dumplings
- 2 tbsp chopped dill
- sea salt and freshly ground black pepper
- First make your dumpling dough. You will need a mixer with a dough hook attachment. Tip the flour and salt into the bowl of the mixer. Combine the egg and water, turn the mixer on low and slowly pour in the liquid. Then turn the mixer to high and allow to run for about 5 minutes until you have a smooth, elastic dough. Wrap the dough in cling film and allow to rest in the fridge for about 30 minutes.
- While the dough is resting make your filling. In a small frying pan, heat the fat over a medium heat and add the onion. Allow to cook gently until it is lovely and soft and beginning to go golden, which should take about 15 minutes. Add the garlic, turn off the heat and allow the onion to cool a little before putting it into a bowl with the kid meat, stock, salt, white and black pepper and the cloves.
- Once the dough has rested, roll it out thinly on a floured surface: you are aiming for a 30cm long rectangle about 2mm thick. Cut the dough into 6cm squares. To fill a dumpling, place a little less than a teaspoon of filling in the centre of the dough square. Pull up two opposite corners and squeeze them together firmly. Do the same with the other two corners, and squeeze together all the edges to form a neat ‘X’.
- Lightly grease the top of your steamer and carefully put the dumplings in. Steam for 10–12 minutes until the meat is cooked through.
- Meanwhile bring the goat stock to the boil. Add the cooked meat and carrot and cook until the stock has reduced and become extra intense. This may take a bit of time but keep boiling it until it’s really concentrated in flavour. Season with salt, pepper and the dill. Divide the broth between two bowls, add 5 dumplings to each and eat immediately.