3. Add the Cheddar cheese, egg yolk, salt, and pepper to the cooled potato mixture and mix well. Add the Cheddar cheese, egg yolk, salt, and pepper to the cooled potato mixture and mix well.

4. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the pierogi, review the Half-Moon Fold. Before a.s.sembling the pierogi, review the Half-Moon Fold.

5. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

6. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, then set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it"s about Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, then set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it"s about 1 1/8 inch thick. Sprinkle with flour if it gets sticky. inch thick. Sprinkle with flour if it gets sticky.

7. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all sc.r.a.ps from around the rounds and put them aside under a damp kitchen towel for later use. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all sc.r.a.ps from around the rounds and put them aside under a damp kitchen towel for later use.

8. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

9. Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

10. COOK THE DUMPLINGS COOK THE DUMPLINGS: Fill a large pot halfway with salted water and bring it to a boil over high heat. Reduce the heat to medium for a steady simmer. Fill a large pot halfway with salted water and bring it to a boil over high heat. Reduce the heat to medium for a steady simmer.

11. Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to thaw before cooking.) Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to thaw before cooking.) 12. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid.

13. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted b.u.t.ter, spoon sour cream over the top, sprinkle with chives, and serve. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted b.u.t.ter, spoon sour cream over the top, sprinkle with chives, and serve.

Lentil and Onion Pierogi Pierogi z Soczewic (Poland) (Poland) SERVES 4 TO 8 ( 4 TO 8 (MAKES ABOUT 40 DUMPLINGS).

If you"ve never made pierogi before, this is a great recipe for beginners. Pierogi z soczewica Pierogi z soczewica are on the small side, and the filling is easy to work with. If you like the idea of lentils as a filling, are on the small side, and the filling is easy to work with. If you like the idea of lentils as a filling, Ravioli di Zucca e Lenticchie Ravioli di Zucca e Lenticchie (November) is another recipe that uses them brilliantly. (November) is another recipe that uses them brilliantly.

These dumplings are made using the Half-Moon Fold.

For the Filling cup dried green lentils, rinsed4 tablespoons ( stick) unsalted b.u.t.ter, cut into chunks1 large yellow onion, chopped fine teaspoon salt teaspoon freshly ground black pepperFor the Dough1 recipe Pierogi z Kasz Pierogi z Kasz Gryczan Gryczan (Kasha and Mushroom Pierogi) dough, preferably made no more than 2 hours in advance (Kasha and Mushroom Pierogi) dough, preferably made no more than 2 hours in advanceUnbleached all-purpose flour for dustingFor Serving*4 tablespoons ( stick) unsalted b.u.t.ter, melted just before servingSour cream cup fried bread crumbs (see Glossary of Ingredients)Equipment2-inch round cookie cutterLarge, wide bowl to hold the dumplings cooked in batches 1. MAKE THE FILLING MAKE THE FILLING: Fill a small pot halfway with water and bring to a boil over high heat. Add the lentils, cover, reduce the heat to low, and simmer until the lentils are soft and starting to break apart, about 45 minutes. Drain the lentils over a bowl so you can reserve cup of the cooking liquid. Place the lentils in a medium bowl and mash them as roughly or as finely as you like. Set aside and allow them to cool to room temperature. Fill a small pot halfway with water and bring to a boil over high heat. Add the lentils, cover, reduce the heat to low, and simmer until the lentils are soft and starting to break apart, about 45 minutes. Drain the lentils over a bowl so you can reserve cup of the cooking liquid. Place the lentils in a medium bowl and mash them as roughly or as finely as you like. Set aside and allow them to cool to room temperature.

2. Melt the b.u.t.ter in a large skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix in the mashed lentils, salt, and pepper and stir for 2 to 3 minutes longer. Drizzle in a little of the reserved cooking liquid if the mixture begins to stick to the bottom of the pan. Don"t add more cooking liquid than you need, because the mixture should be thick enough to hold its shape when scooped up with a spoon. Remove from the heat, scoop back into the bowl, and set aside to cool. Melt the b.u.t.ter in a large skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix in the mashed lentils, salt, and pepper and stir for 2 to 3 minutes longer. Drizzle in a little of the reserved cooking liquid if the mixture begins to stick to the bottom of the pan. Don"t add more cooking liquid than you need, because the mixture should be thick enough to hold its shape when scooped up with a spoon. Remove from the heat, scoop back into the bowl, and set aside to cool.

3. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the pierogi, review the Half-Moon Fold. Before a.s.sembling the pierogi, review the Half-Moon Fold.

4. Line a tray with a kitchen towel and sprinkle with a little flour. Also have ready the dough and the filling. Line a tray with a kitchen towel and sprinkle with a little flour. Also have ready the dough and the filling.

5. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, then set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, and roll it out until it"s about Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, then set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, and roll it out until it"s about 1 1/8 inch thick. Sprinkle with flour if it gets sticky. inch thick. Sprinkle with flour if it gets sticky.

6. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all the sc.r.a.ps from around the rounds and put them aside under a damp kitchen towel for later use. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all the sc.r.a.ps from around the rounds and put them aside under a damp kitchen towel for later use.

7. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Place a rounded teaspoon of filling in the center of each round, fold each round neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Place a rounded teaspoon of filling in the center of each round, fold each round neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

8. Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

9. COOK THE DUMPLINGS COOK THE DUMPLINGS: Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer.

10. Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to thaw before cooking.) Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to thaw before cooking.) 11. Using a slotted spoon, remove the dumplings, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid. Using a slotted spoon, remove the dumplings, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid.

12. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted b.u.t.ter, spoon sour cream over the top, sprinkle with fried bread crumbs, and serve. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted b.u.t.ter, spoon sour cream over the top, sprinkle with fried bread crumbs, and serve.

Potato "Tamales" Stuffed with Chicken and Jalapeno Paches de Papa (Guatemala) (Guatemala) SERVES 4 4 TO TO 8 ( 8 (MAKES 8 DUMPLINGS).

Mixing mashed potatoes into a batch of highly flavored masa harina batter creates an extraordinary background for chicken. These dumplings require a fair amount of work, but they"re a whole meal in one package, and a wonderfully memorable one at that. Because the potato-masa batter is made with a roasted tomatillo, tomato, and jalapeno sauce, the chicken needs nothing more than a little salt before being stuffed-with some additional chiles-into small mounds of the batter.

These dumplings are wrapped using the Envelope Fold, but you can also use the Diamond in the Square Fold if your banana leaves are brittle or torn.

For the Sauce6 tomatillos, papery husks removed and fruit rinsed3 plum tomatoes1 small red bell pepper2 jalapeno chiles1 dried chipotle chile, toasted and finely ground1 teaspoon achiote (annatto) powder teaspoon saltFor the Batter2 medium baking potatoes, such as russet1 cups masa harina1 teaspoon salt2 tablespoons nonhydrogenated lard or a neutral oil, such as grapeseed cup warm waterFor the Filling2 boneless, skinless chicken b.r.e.a.s.t.s or thighs, cut into 8 equal pieces and sprinkled with teaspoon salt4 jalapeno chiles, cored, cut in half lengthwise, and seededFor a.s.semblyTwelve 10-inch prepared banana-leaf squares (see Glossary of Equipment)Eight 24-inch lengths of kitchen string for tying the paches pachesEquipmentElectric hand mixer8- to 10-quart steamer pot 1. MAKE THE SAUCE MAKE THE SAUCE: Preheat the oven to 400F. Preheat the oven to 400F.

2. Poke a small hole with a knife into each tomatillo, tomato, bell pepper, and both of the jalapenos and place them on an ungreased baking sheet. Roast until soft and charred in spots, about 20 minutes. Once they are cool enough to handle, pick or rub off as best you can the patches of charred skin. Trim the tomatillos, tomatoes, and peppers of their tougher stem ends. For less heat, core and seed the jalapenos. Poke a small hole with a knife into each tomatillo, tomato, bell pepper, and both of the jalapenos and place them on an ungreased baking sheet. Roast until soft and charred in spots, about 20 minutes. Once they are cool enough to handle, pick or rub off as best you can the patches of charred skin. Trim the tomatillos, tomatoes, and peppers of their tougher stem ends. For less heat, core and seed the jalapenos.

3. Pulse all the roasted ingredients in a food processor until the mixture is pulpy and mostly smooth. Add the ground chipotle, achiote powder, and teaspoon salt and pulse 2 or 3 times to combine. You will have about 2 cups of sauce. (You can make the sauce in advance and keep it refrigerated in a tightly sealed container for up to 3 days.) Pulse all the roasted ingredients in a food processor until the mixture is pulpy and mostly smooth. Add the ground chipotle, achiote powder, and teaspoon salt and pulse 2 or 3 times to combine. You will have about 2 cups of sauce. (You can make the sauce in advance and keep it refrigerated in a tightly sealed container for up to 3 days.) 4. MAKE THE BATTER MAKE THE BATTER: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins and put the flesh into a medium bowl. Mash the potatoes into small chunks and set aside. Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins and put the flesh into a medium bowl. Mash the potatoes into small chunks and set aside.

5. Place the masa harina, 1 teaspoon salt, and 1 cups of the sauce in a large bowl. Whip with the hand mixer at medium speed until combined. Add the lard, raise the mixing speed to high, and continue to whip until the batter is very light and fluffy, about 10 minutes. Sc.r.a.pe down the sides as you go. If the batter is dry and separating into crumbs, add some of the warm water, one spoonful at a time, and whip until the mixture is smooth and even. Add the chunky mashed potatoes and fold until well mixed. Place the masa harina, 1 teaspoon salt, and 1 cups of the sauce in a large bowl. Whip with the hand mixer at medium speed until combined. Add the lard, raise the mixing speed to high, and continue to whip until the batter is very light and fluffy, about 10 minutes. Sc.r.a.pe down the sides as you go. If the batter is dry and separating into crumbs, add some of the warm water, one spoonful at a time, and whip until the mixture is smooth and even. Add the chunky mashed potatoes and fold until well mixed.

6. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the paches de papa, paches de papa, review the Envelope Fold. review the Envelope Fold.

7. Line a tray with a kitchen towel and have ready the chicken, halved jalapenos, batter, remaining sauce, banana-leaf squares, and ties. Line a tray with a kitchen towel and have ready the chicken, halved jalapenos, batter, remaining sauce, banana-leaf squares, and ties.

8. Pick out the best 8 leaf squares. Lay flat 1 square, smooth side up. Put 2 rounded tablespoons of the batter in the center of the square and spread out into a rectangle about 3 5 inches. Arrange a piece of chicken and a jalapeno half on top of the batter, then drizzle with a tablespoon of sauce. Top with another rounded tablespoon of the batter. Fold over one side. Fold over the opposite side. Fold the ends of the leaf over as tightly as you can to create a neat package. Tie the package in a crisscross pattern to prevent the leaf from unfolding and place it on the lined tray. Repeat until you have 8 packages. Pick out the best 8 leaf squares. Lay flat 1 square, smooth side up. Put 2 rounded tablespoons of the batter in the center of the square and spread out into a rectangle about 3 5 inches. Arrange a piece of chicken and a jalapeno half on top of the batter, then drizzle with a tablespoon of sauce. Top with another rounded tablespoon of the batter. Fold over one side. Fold over the opposite side. Fold the ends of the leaf over as tightly as you can to create a neat package. Tie the package in a crisscross pattern to prevent the leaf from unfolding and place it on the lined tray. Repeat until you have 8 packages.

9. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Meanwhile, arrange the packages upright, leaning or loosely wedged against each other in the basket. Ball up and stick in a couple of extra leaf squares or parchment paper to keep them propped up if needed. Blanket them with the remaining banana leaves. Place the basket in the pot, cover, reduce the heat to medium, and steam for 1 hours. Check the water level every 30 minutes and replenish with boiling water as needed. Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Meanwhile, arrange the packages upright, leaning or loosely wedged against each other in the basket. Ball up and stick in a couple of extra leaf squares or parchment paper to keep them propped up if needed. Blanket them with the remaining banana leaves. Place the basket in the pot, cover, reduce the heat to medium, and steam for 1 hours. Check the water level every 30 minutes and replenish with boiling water as needed.

10. Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Let the Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Let the paches de papa paches de papa cool slightly, cut off the strings unless you are freezing the dumplings, and serve. It"s best not to open the packages too soon and to peel back the leaves just before eating, so that they stay moist and warm. Keep any extra cool slightly, cut off the strings unless you are freezing the dumplings, and serve. It"s best not to open the packages too soon and to peel back the leaves just before eating, so that they stay moist and warm. Keep any extra paches de papa paches de papa refrigerated for up to 3 days or frozen (unopened) for up to 6 months. Reheat them in a steamer pot or use the Steamer Plate Setup (Tips). If reheating frozen refrigerated for up to 3 days or frozen (unopened) for up to 6 months. Reheat them in a steamer pot or use the Steamer Plate Setup (Tips). If reheating frozen paches de papa, paches de papa, allow them to thaw before steaming. allow them to thaw before steaming.

Beef-Stuffed Plantain b.a.l.l.s in a Ca.s.sava-Corn Soup Caldo de Bolas (Ecuador) (Ecuador) SERVES 4 TO 6 ( 4 TO 6 (MAKES ABOUT 12 DUMPLINGS).

Caldo de bolas is an extremely rich dumpling soup that glows because of the addition of achiote or is an extremely rich dumpling soup that glows because of the addition of achiote or annatto annatto, small red seeds that are known for their vivid color. These plantain dumplings, stuffed with ground beef and raisins, are a pleasure to bite into, but they are just as good broken apart in the soup. It takes practice to handle plantain dough deftly, because it is rather soft and sticky, but the large size of these dumplings makes the process a bit easier.

These dumplings are made using the Bowl Fold.

For the Soup4 pounds meaty beef bones, such as rib, shank, or neck2 tablespoons grapeseed or other neutral oil1 small yellow onion, chopped fine1 green bell pepper, cored and chopped fine teaspoon achiote powder (annatto)6 plum tomatoes, peeled, seeded (see Glossary of Ingredients), and chopped fine2 pounds ca.s.sava, prepared (see Glossary of Ingredients) and cut into 2-inch chunks2 ears of corn, cut into 1-inch rounds2 teaspoons salt1 teaspoon freshly ground black pepperFor the Filling2 tablespoons grapeseed or other neutral oil pound ground beef2 tablespoons raisins1 small yellow onion, chopped fine1 green bell pepper, cored and chopped fine1 small carrot, chopped fine teaspoon achiote powder (annatto) teaspoon salt teaspoon freshly ground black pepper2 large hard-boiled eggs, peeled and each cut into 6 piecesFor the Dough3 ripe plantains (skins should be yellow with some black spots) teaspoon saltUnbleached all-purpose flour for dusting 1. MAKE THE SOUP MAKE THE SOUP: Place the bones and 3 quarts water in a large pot and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 2 hours. Skim the froth off the surface with a spoon. (You can also make this broth in advance and keep it refrigerated in a tightly sealed container for up to 3 days.) Place the bones and 3 quarts water in a large pot and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 2 hours. Skim the froth off the surface with a spoon. (You can also make this broth in advance and keep it refrigerated in a tightly sealed container for up to 3 days.) 2. MAKE THE FILLING MAKE THE FILLING: While the broth is simmering, heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and stir, breaking up any clumps as the beef begins to brown. Add the raisins and cook until they begin to plump up a bit and the beef is golden brown, about 3 minutes. Remove from the heat, scoop into a bowl, and set aside. While the broth is simmering, heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ground beef and stir, breaking up any clumps as the beef begins to brown. Add the raisins and cook until they begin to plump up a bit and the beef is golden brown, about 3 minutes. Remove from the heat, scoop into a bowl, and set aside.

3. Heat the remaining tablespoon of oil in the same skillet and add the onion, green pepper, carrot, and achiote. Stir occasionally until the onion is soft, about 4 minutes. Stir in the beef mixture, the teaspoon salt, and the teaspoon pepper and cook for 3 minutes longer. Remove from the heat, scoop the mixture into a bowl, and allow it to cool to room temperature. Heat the remaining tablespoon of oil in the same skillet and add the onion, green pepper, carrot, and achiote. Stir occasionally until the onion is soft, about 4 minutes. Stir in the beef mixture, the teaspoon salt, and the teaspoon pepper and cook for 3 minutes longer. Remove from the heat, scoop the mixture into a bowl, and allow it to cool to room temperature.

4. MAKE THE DOUGH MAKE THE DOUGH: Peel the plantains, add them whole to the simmering broth, and cook for 3 minutes. Immediately remove them with a slotted spoon and put them in a large bowl, add the teaspoon salt, and mash until slightly lumpy but evenly textured. Shape the mashed plantain into one manageable ball. Work in a little water if the plantain ball is crumbly, or a little all-purpose flour if it"s too sticky to handle. Return to the bowl, cover, and set aside. Peel the plantains, add them whole to the simmering broth, and cook for 3 minutes. Immediately remove them with a slotted spoon and put them in a large bowl, add the teaspoon salt, and mash until slightly lumpy but evenly textured. Shape the mashed plantain into one manageable ball. Work in a little water if the plantain ball is crumbly, or a little all-purpose flour if it"s too sticky to handle. Return to the bowl, cover, and set aside.

5. FINISH THE SOUP FINISH THE SOUP: Heat the oil in a medium skillet over medium heat. Add the onion, green pepper, and achiote. Stir occasionally until the onion is soft, about 4 minutes. Add the tomatoes and cook for 2 minutes longer. Remove from the heat, scoop into a bowl, and set aside. Heat the oil in a medium skillet over medium heat. Add the onion, green pepper, and achiote. Stir occasionally until the onion is soft, about 4 minutes. Add the tomatoes and cook for 2 minutes longer. Remove from the heat, scoop into a bowl, and set aside.

6. Once the soup has cooked for 2 hours, remove the bones using a slotted spoon or tongs and discard. Return the heat to medium, stir in the ca.s.sava, corn, 2 teaspoons salt, 1 teaspoon pepper, and the cooked onion mixture, and simmer for 15 minutes longer. Reduce the heat to very, very low to keep the soup hot while a.s.sembling the dumplings. Once the soup has cooked for 2 hours, remove the bones using a slotted spoon or tongs and discard. Return the heat to medium, stir in the ca.s.sava, corn, 2 teaspoons salt, 1 teaspoon pepper, and the cooked onion mixture, and simmer for 15 minutes longer. Reduce the heat to very, very low to keep the soup hot while a.s.sembling the dumplings.

7. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the dumplings for Before a.s.sembling the dumplings for caldo de bolas, caldo de bolas, review the Bowl Fold. review the Bowl Fold.

8. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough, beef filling, and eggs. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough, beef filling, and eggs.

9. Pinch off a small piece of dough and roll it into a ball about 1 inches around. Use your thumbs to shape the ball into a bowl about 1 inches deep. This will be a wide bowl that is best supported in the palm of your hand. Sprinkle with flour if it gets a little sticky. Place a heaping teaspoon of the beef filling and one egg piece into the center of the dough bowl. Close by pushing and pinching the edges of the dough around and over the filling until the filling is surrounded, pushing out any air. Dab a little water along the edges, if needed, for a better seal. Reroll into a ball, dust with flour, and place on the prepared tray. Continue with the remaining dough, filling, and eggs. Pinch off a small piece of dough and roll it into a ball about 1 inches around. Use your thumbs to shape the ball into a bowl about 1 inches deep. This will be a wide bowl that is best supported in the palm of your hand. Sprinkle with flour if it gets a little sticky. Place a heaping teaspoon of the beef filling and one egg piece into the center of the dough bowl. Close by pushing and pinching the edges of the dough around and over the filling until the filling is surrounded, pushing out any air. Dab a little water along the edges, if needed, for a better seal. Reroll into a ball, dust with flour, and place on the prepared tray. Continue with the remaining dough, filling, and eggs.

10. COOK THE DUMPLINGS COOK THE DUMPLINGS: Bring the soup back to a simmer over medium heat. Carefully lower the dumplings, one by one, into the soup. Cook uncovered until the dumplings float to the top of the soup, about 10 minutes. Cover, cook for 2 minutes longer, and serve. Bring the soup back to a simmer over medium heat. Carefully lower the dumplings, one by one, into the soup. Cook uncovered until the dumplings float to the top of the soup, about 10 minutes. Cover, cook for 2 minutes longer, and serve.NovemberDUMPLINGS AND c.o.c.kY"S JOY (Australia) "NAPKIN" BREAD DUMPLING Serviettenkloss (Germany) (Germany) TURKEY STEW WITH STUFFING DUMPLINGS.

(United States) CRANBERRY PUDDING.

(United States) LORD RANDALL"S PUDDING, AN APRICOT DESSERT (England) STICKY TOFFEE PUDDING.

(England) POTATO DUMPLINGS WITH CROUTON CENTERS.

Kartoffelklosse (Germany) (Germany) COUNTRY CABBAGE SOUP WITH LARGE CORNMEAL DUMPLINGS.

Soupe aux Miques et aux Choux (France) (France) PHILADELPHIA PEPPERPOT SOUP WITH DUMPLINGS.

(United States) LARGE BEEF-AND SPINACH-FILLED DUMPLINGS IN A BEEF BROTH.

Maultaschen (Germany) (Germany) DUMPLINGS STUFFED WITH PEARS, FIGS, AND CHOCOLATE.

Cialzons alla Frutta (Italy) (Italy) PUMPKIN AND LENTIL RAVIOLI WITH BROWNED b.u.t.tER AND ROSEMARY.

Ravioli di Zucca e Lenticchie (Italy) (Italy) "LITTLE EAR" DUMPLINGS STUFFED WITH MUSHROOMS IN A BEET SOUP Borshch z Vushka (Russia) (Russia) Dumplings and c.o.c.ky"s Joy (Australia) SERVES 4 4 TO TO 6 ( 6 (MAKES ABOUT 12 DUMPLINGS).

Sometimes called "Dampers and c.o.c.ky"s Joy," these ridiculously good dumplings are like glazed doughnuts minus the frying. Big spoonfuls of soft, eggy dough are cooked in a pot of sugar syrup known as c.o.c.ky"s Joy, an affectionate term for golden syrup. A similarly wonderful dumpling dish from Canada, grand-pere, grand-pere, is made with maple syrup, but we think that the deep caramel taste of the golden syrup and muscovado sugar is outstanding. is made with maple syrup, but we think that the deep caramel taste of the golden syrup and muscovado sugar is outstanding.

For the Syrup cup golden syrup cup light muscovado or other unrefined sugar (see Glossary of Ingredients)4 tablespoons ( stick) unsalted b.u.t.ter, cut into chunksFor the Dumplings1 cup unbleached all-purpose flour2 teaspoons baking powder1 tablespoon sugar teaspoon salt4 tablespoons ( stick) cold unsalted b.u.t.ter, cut into bits2 large eggs cup milkEquipmentLarge, wide pot or skillet with a cover 1. MAKE THE SYRUP MAKE THE SYRUP: Pour 1 cups water into the large pot. Stir in the golden syrup, muscovado sugar, and b.u.t.ter and bring to a boil over high heat. Reduce the heat to very, very low and cover to keep the syrup hot while you make the batter. Pour 1 cups water into the large pot. Stir in the golden syrup, muscovado sugar, and b.u.t.ter and bring to a boil over high heat. Reduce the heat to very, very low and cover to keep the syrup hot while you make the batter.

2. MAKE THE BATTER MAKE THE BATTER: Combine the flour, baking powder, sugar, and salt in a medium bowl. Add the b.u.t.ter and work it into the flour mixture with a pastry cutter or 2 b.u.t.ter knives until the mixture looks like a coa.r.s.e, damp meal. Combine the flour, baking powder, sugar, and salt in a medium bowl. Add the b.u.t.ter and work it into the flour mixture with a pastry cutter or 2 b.u.t.ter knives until the mixture looks like a coa.r.s.e, damp meal.

3. Whisk the eggs and milk together in small bowl. Pour the egg mixture into the flour mixture and mix until all the liquid has been absorbed and you have a thick, slightly lumpy batter. Do not overmix. This batter should not sit around. Once mixed, it should be dropped immediately into the syrup. Whisk the eggs and milk together in small bowl. Pour the egg mixture into the flour mixture and mix until all the liquid has been absorbed and you have a thick, slightly lumpy batter. Do not overmix. This batter should not sit around. Once mixed, it should be dropped immediately into the syrup.

4. COOK THE DUMPLINGS COOK THE DUMPLINGS: Scoop up a heaping tablespoon of batter. Use another spoon or your finger to move the batter gently off the spoon and into the syrup. Drop in spoonfuls of the remaining batter, leaving as much s.p.a.ce as you can around each. You will get 10 to 12 dumplings. Cover, raise the heat to medium, and cook for 10 minutes. Uncover and cook for 5 minutes longer. Scoop up a heaping tablespoon of batter. Use another spoon or your finger to move the batter gently off the spoon and into the syrup. Drop in spoonfuls of the remaining batter, leaving as much s.p.a.ce as you can around each. You will get 10 to 12 dumplings. Cover, raise the heat to medium, and cook for 10 minutes. Uncover and cook for 5 minutes longer.

5. Carefully scoop up the dumplings with a slotted spoon and serve with a generous helping of the hot syrup. These dumplings are great as is or topped with vanilla ice cream. Carefully scoop up the dumplings with a slotted spoon and serve with a generous helping of the hot syrup. These dumplings are great as is or topped with vanilla ice cream.

"Napkin" Bread Dumpling Serviettenkloss (Germany) (Germany) SERVES 4 4 TO TO 6 ( 6 (MAKES 1 LARGE DUMPLING).

Serviettenkloss is a rich bread dumpling cooked in the shape of a log. Traditionally wrapped up in a napkin or a cloth, it can be opened at the table and torn from at will. If you let it cool a bit, it will stiffen up and be easier to slice into nice-looking rounds. This dumpling is a great way to create a fresh side dish out of day-old bread and is especially wonderful when served up with anything sauce laden. is a rich bread dumpling cooked in the shape of a log. Traditionally wrapped up in a napkin or a cloth, it can be opened at the table and torn from at will. If you let it cool a bit, it will stiffen up and be easier to slice into nice-looking rounds. This dumpling is a great way to create a fresh side dish out of day-old bread and is especially wonderful when served up with anything sauce laden.

This dumpling is wrapped using the Pudding Bag Fold.

For the Dumpling6 tablespoons ( stick) unsalted b.u.t.ter, cut into 6 equal pieces1 medium yellow onion, chopped coa.r.s.e9 cups 1-inch crustless white bread cubes (see Glossary of Ingredients)6 large eggs cup milk2 teaspoons salt2 tablespoons finely chopped fresh flat-leaf parsley leavesFor CookingUnsalted b.u.t.ter to coat the muslinEquipment24-inch square of muslin or a white cotton napkinOne 10-inch length of kitchen string 1. MAKE THE BREAD MIXTURE MAKE THE BREAD MIXTURE: Melt 2 tablespoons of the b.u.t.ter in a large skillet over medium heat. Add the onion and stir frequently until soft, about 4 minutes. Scoop the onion into a large bowl. Melt another 2 tablespoons of the b.u.t.ter in the same skillet, add half of the bread cubes, and toss and stir until all sides are lightly browned, 7 to 8 minutes. Add them to the onion. Brown the remaining bread cubes with the last 2 tablespoons of b.u.t.ter, add them to the onion, and allow them to cool slightly. Melt 2 tablespoons of the b.u.t.ter in a large skillet over medium heat. Add the onion and stir frequently until soft, about 4 minutes. Scoop the onion into a large bowl. Melt another 2 tablespoons of the b.u.t.ter in the same skillet, add half of the bread cubes, and toss and stir until all sides are lightly browned, 7 to 8 minutes. Add them to the onion. Brown the remaining bread cubes with the last 2 tablespoons of b.u.t.ter, add them to the onion, and allow them to cool slightly.

2. In another bowl, whisk together the eggs, milk, and salt. Pour the egg mixture over the bread cubes and onion, and add the parsley. Using your hands, toss and turn the mixture until all of the bread has been coated and the onion is mixed throughout. Cover and refrigerate for 45 minutes. In another bowl, whisk together the eggs, milk, and salt. Pour the egg mixture over the bread cubes and onion, and add the parsley. Using your hands, toss and turn the mixture until all of the bread has been coated and the onion is mixed throughout. Cover and refrigerate for 45 minutes.

3. Firmly gather and pack the bread mixture into a ball. Work in a little more milk or water if it is not sticking together. Firmly gather and pack the bread mixture into a ball. Work in a little more milk or water if it is not sticking together.

4. a.s.sEMBLE AND COOK THE DUMPLING a.s.sEMBLE AND COOK THE DUMPLING: Before a.s.sembling the Before a.s.sembling the serviettenkloss, serviettenkloss, review the Pudding Bag Fold. review the Pudding Bag Fold.

5. Fill a large, deep pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Fill a large, deep pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer.

6. Meanwhile, soak the muslin under running water, wring it out, and spread it out on a flat surface. Rub one side of the damp muslin with b.u.t.ter, leaving a narrow border on all sides. Center the bread cube ball on top of the muslin. Gather up the corners of the muslin and arrange the folds neatly, creating a bag. As you collect the muslin and prepare it for tying, leave it slightly baggy so that the dumpling can swell as it cooks. Be certain, however, to grip the muslin low enough to leave no open gaps. Tie the gathered muslin tightly. Meanwhile, soak the muslin under running water, wring it out, and spread it out on a flat surface. Rub one side of the damp muslin with b.u.t.ter, leaving a narrow border on all sides. Center the bread cube ball on top of the muslin. Gather up the corners of the muslin and arrange the folds neatly, creating a bag. As you collect the muslin and prepare it for tying, leave it slightly baggy so that the dumpling can swell as it cooks. Be certain, however, to grip the muslin low enough to leave no open gaps. Tie the gathered muslin tightly.

7. Carefully lower the wrapped dumpling into the simmering water, cover, and cook for 35 minutes. Carefully lower the wrapped dumpling into the simmering water, cover, and cook for 35 minutes.

8. Remove the Remove the Serviettenkloss Serviettenkloss with tongs, place it on a folded kitchen towel, and allow it to drain and cool slightly. Remove the string, carefully unwrap the dumpling, and place it on a cutting board. If there is no naturally flat side, steady the dumpling with a fork and slice off just enough from any side to create a "foot," making it possible for it to sit on a plate steadily. Serve warm with your favorite meaty stew or sauce. Use forks to tear the dumpling into serving-size portions. with tongs, place it on a folded kitchen towel, and allow it to drain and cool slightly. Remove the string, carefully unwrap the dumpling, and place it on a cutting board. If there is no naturally flat side, steady the dumpling with a fork and slice off just enough from any side to create a "foot," making it possible for it to sit on a plate steadily. Serve warm with your favorite meaty stew or sauce. Use forks to tear the dumpling into serving-size portions. Serviettenkloss Serviettenkloss can be kept tightly wrapped in the refrigerator for up to 3 days. can be kept tightly wrapped in the refrigerator for up to 3 days.

Turkey Stew with Stuffing Dumplings (United States) SERVES 4 ( 4 (MAKES 8 DUMPLINGS).

This fast, delicious recipe takes leftovers from a typical Thanksgiving dinner and turns them into a vibrant and plentiful stew. The dumplings, made from bread-based stuffing, are the main attraction in this dish. If you don"t have enough stuffing left over, you can make up the difference with bread cubes or bread crumbs. Better yet, plan to make extra stuffing the day before, because this dish may even outshine the impressive meal from the previous night.

For the Dumplings2 cups cooked (bread or corn bread) stuffing1 large egg, beaten cup unbleached all-purpose flour, plus some extra for dustingFor the Stew2 tablespoons grapeseed or other neutral oil1 small yellow onion, chopped fine1 garlic clove, chopped fine2 tablespoons unbleached all-purpose flour3 cups Chicken Broth3 cups bite-sized pieces of cooked turkey2 pounds sweet potatoes, pumpkin, squash, or a combination, peeled and cut into 1-inch chunks (about 4 cups)1 teaspoon tomato paste teaspoon salt teaspoon freshly ground black pepper6 fresh sage leaves, sliced crosswise into thin ribbons 1. MAKE THE DOUGH MAKE THE DOUGH: Place the stuffing in a large bowl and break it up into loose bits with your fingers. Add the egg and cup of the flour, keeping the remaining cup handy, and mix well, being careful not to squish the stuffing into a paste. This mixture needs to be firm enough to hold its shape when rolled into b.a.l.l.s. If it is too soft or sticky, work in some of the remaining flour, a little at a time. Cover and refrigerate for 15 minutes. Place the stuffing in a large bowl and break it up into loose bits with your fingers. Add the egg and cup of the flour, keeping the remaining cup handy, and mix well, being careful not to squish the stuffing into a paste. This mixture needs to be firm enough to hold its shape when rolled into b.a.l.l.s. If it is too soft or sticky, work in some of the remaining flour, a little at a time. Cover and refrigerate for 15 minutes.

2. Line a tray with a kitchen towel and sprinkle with a little flour. Line a tray with a kitchen towel and sprinkle with a little flour.

3. Divide the dough into 8 equal pieces. Roll each piece into a ball, dust it lightly with flour, and place on the prepared tray. Divide the dough into 8 equal pieces. Roll each piece into a ball, dust it lightly with flour, and place on the prepared tray.

4. COOK THE DUMPLINGS COOK THE DUMPLINGS: Fill a medium pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Gently drop the dumplings, one by one, into the water. Cook until all of them are floating, 2 to 3 minutes, then cook for 2 minutes longer. Fill a medium pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Gently drop the dumplings, one by one, into the water. Cook until all of them are floating, 2 to 3 minutes, then cook for 2 minutes longer.

5. Using a slotted spoon, remove the dumplings, place them in a large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Using a slotted spoon, remove the dumplings, place them in a large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking.

6. MAKE THE STEW MAKE THE STEW: Heat the oil in a large, wide pot over medium heat. Add the onion and stir frequently until just soft, about 2 minutes. Add the garlic and the 2 tablespoons flour and stir until the mixture is golden brown, about 5 minutes. Heat the oil in a large, wide pot over medium heat. Add the onion and stir frequently until just soft, about 2 minutes. Add the garlic and the 2 tablespoons flour and stir until the mixture is golden brown, about 5 minutes.

7. Pour in the broth, sc.r.a.pe up any sticky bits from the bottom of the pot with a wooden spoon, and bring to a boil over high heat. Stir in the turkey meat, sweet potatoes, tomato paste, salt, and pepper. Cover, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Pour in the broth, sc.r.a.pe up any sticky bits from the bottom of the pot with a wooden spoon, and bring to a boil over high heat. Stir in the turkey meat, sweet potatoes, tomato paste, salt, and pepper. Cover, reduce the heat to low, and simmer for 5 minutes, stirring occasionally.

8. Uncover and arrange the dumplings evenly on top of the stew. Cover and simmer for 5 minutes longer. Remove the pot from the heat, stir in the sage, and serve. Uncover and arrange the dumplings evenly on top of the stew. Cover and simmer for 5 minutes longer. Remove the pot from the heat, stir in the sage, and serve.

Cranberry Pudding (United States) SERVES 4 4 TO TO 6 ( 6 (MAKES 1 DUMPLING).

A good cranberry pudding is moist and dense, with plenty of tart, juicy cranberries. Mola.s.ses is what gives this pudding its dark chocolate color and a subtle caramel flavor. Serve it with a spoonful of Caramel Sauce or save some for the next day to enjoy with a hot cup of tea or coffee.

This dumpling is made using the Pudding Basin Setup.

For the Sweetened Cranberries cup fresh orange juice cup light muscovado or other unrefined sugar (see Glossary of Ingredients)1 cups fresh or frozen cranberries teaspoon ground cinnamonFor the Batter4 tablespoons ( stick) unsalted b.u.t.ter, at room temperature1/3 cup light muscovado or other unrefined sugar (see Glossary of Ingredients) cup light muscovado or other unrefined sugar (see Glossary of Ingredients)2 large eggs, plus 1 large egg yolk, at room temperature1 tablespoon mola.s.ses1 teaspoon grated orange zest cup unbleached all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon saltFor Cooking and ServingUnsalted b.u.t.ter and sugar to coat the pudding basin1 recipe Caramel Sauce (recipe follows) or powdered sugarEquipment24-inch square of muslin35-inch length of kitchen string4- to 5-cup pudding basinPot large enough to hold the basin when coveredParchment paper 1. PREPARE THE CRANBERRIES PREPARE THE CRANBERRIES: Pour the orange juice into a small pot, mix in the cup muscovado sugar, the cranberries, and the cinnamon and bring to a simmer over medium heat. Cook, stirring occasionally, until about half of the cranberries burst open, about 4 minutes. Remove from the heat, scoop the berries and the juice into a small bowl, and set aside to cool. Pour the orange juice into a small pot, mix in the cup muscovado sugar, the cranberries, and the cinnamon and bring to a simmer over medium heat. Cook, stirring occasionally, until about half of the cranberries burst open, about 4 minutes. Remove from the heat, scoop the berries and the juice into a small bowl, and set aside to cool.

2. MAKE THE BATTER MAKE THE BATTER: Place the b.u.t.ter and the Place the b.u.t.ter and the 1 1/3 cup muscovado sugar in a large bowl and whisk until most of the sugar has dissolved. Whisk in the eggs, egg yolk, mola.s.ses, and orange zest until the mixture is smooth and frothy, 3 to 4 minutes. cup muscovado sugar in a large bowl and whisk until most of the sugar has dissolved. Whisk in the eggs, egg yolk, mola.s.ses, and orange zest until the mixture is smooth and frothy, 3 to 4 minutes.

3. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine the flour, baking powder, baking soda, and salt in a medium bowl.

4. a.s.sEMBLE AND STEAM THE DUMPLING a.s.sEMBLE AND STEAM THE DUMPLING: Before a.s.sembling the pudding, review the Pudding Basin Setup. Before a.s.sembling the pudding, review the Pudding Basin Setup.

5. Soak the muslin and the string under running water. Wring them out and set aside. Have ready the egg mixture, flour mixture, and the cranberries. Soak the muslin and the string under running water. Wring them out and set aside. Have ready the egg mixture, flour mixture, and the cranberries.

6. Place the empty pudding basin in the pot. Pour water into the s.p.a.ce between the basin and the pot until it comes three-quarters of the way up the sides of the basin. Remove the basin and bring the water to a boil over high heat. Reduce the heat to low for a gentle simmer. Place the empty pudding basin in the pot. Pour water into the s.p.a.ce between the basin and the pot until it comes three-quarters of the way up the sides of the basin. Remove the basin and bring the water to a boil over high heat. Reduce the heat to low for a gentle simmer.

7. Meanwhile, make sure the interior of the basin is dry before rubbing it with b.u.t.ter and coating it with sugar. Scatter cup of the cranberries around the bottom of the basin. Mix the rest of the cranberries and all of their juices into the egg mixture. Fold the flour mixture into the egg and cranberry mixture. Do not overmix. Scoop the batter into the basin and wiggle it gently to level it off. Cut out a round of parchment paper and place it on top of the batter. Cover the basin with the damp muslin and secure it tightly with the string. Tie the opposite corners of the muslin into handles over the top of the pudding. Meanwhile, make sure the interior of the basin is dry before rubbing it with b.u.t.ter and coating it with sugar. Scatter cup of the cranberries around the bottom of the basin. Mix the rest of the cranberries and all of their juices into the egg mixture. Fold the flour mixture into the egg and cranberry mixture. Do not overmix. Scoop the batter into the basin and wiggle it gently to level it off. Cut out a round of parchment paper and place it on top of the batter. Cover the basin with the damp muslin and secure it tightly with the string. Tie the opposite corners of the muslin into handles over the top of the pudding.

8. Using tongs or a wooden spoon, push a folded cloth, such as a standard white cotton napkin, into the simmering water and arrange it to lie flat on the bottom of the pot. Using the cloth handle, carefully lower the basin into the pot, cover, and simmer for at least 1 hours, or up to 2 hours for a pudding that"s even richer in flavor and texture. Check the water level every 30 minutes and replenish with boiling water as needed. Using tongs or a wooden spoon, push a folded cloth, such as a standard white cotton napkin, into the simmering water and arrange it to lie flat on the bottom of the pot. Using the cloth handle, carefully lower the basin into the pot, cover, and simmer for at least 1 hours, or up to 2 hours for a pudding that"s even richer in flavor and texture. Check the water level every 30 minutes and replenish with boiling water as needed.

9. Remove the pot from the heat. Using a pot holder to grasp the cloth handle, carefully remove the basin from the pot, put it on a folded kitchen towel, and allow the pudding to cool for 5 minutes. Remove the string, cloth, and paper. Unmold by inverting it onto a plate. Slice and serve with Caramel Sauce or a dusting of powdered sugar. The pudding can be refrigerated for up to 3 days. Reheat in a steamer pot or use the Steamer Plate Setup (Tips). Remove the pot from the heat. Using a pot holder to grasp the cloth handle, carefully remove the basin from the pot, put it on a folded kitchen towel, and allow the pudding to cool for 5 minutes. Remove the string, cloth, and paper. Unmold by inverting it onto a plate. Slice and serve with Caramel Sauce or a dusting of powdered sugar. The pudding can be refrigerated for up to 3 days. Reheat in a steamer pot or use the Steamer Plate Setup (Tips).

CARAMEL SAUCE.

MAKES ABOUT 1 CUP.

1 cup sugar teaspoon fresh lemon juice cup heavy cream2 tablespoons dark rum (optional) 1. Combine the sugar, cup water, and the lemon juice in a small pot and bring to a boil over high heat. Continue to boil without stirring until the syrup turns light amber in color, about 10 minutes. Meanwhile, heat the heavy cream in a small saucepan over high heat. Stir continuously until the cream just begins to bubble along the sides of the pot. Combine the sugar, cup water, and the lemon juice in a small pot and bring to a boil over high heat. Continue to boil without stirring until the syrup turns light amber in color, about 10 minutes. Meanwhile, heat the heavy cream in a small saucepan over high heat. Stir continuously until the cream just begins to bubble along the sides of the pot.

2. Once the syrup turns light amber in color, reduce the heat to low and simmer until the syrup darkens to a golden amber color, about 1 minute longer. (If using a candy thermometer, the temperature of the syrup should be around 340F.) Immediately remove from the heat and set aside to cool slightly. Whisk the syrup vigorously while you drizzle in the hot cream. The sauce may bubble and splatter at first but will settle once some of the cream has been added. Continue to whisk until all the cream is added and you have a thick, smooth sauce. Stir in the rum, if desired, and serve warm. You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container. Reheat the sauce over medium heat until warm, stirring constantly. Once the syrup turns light amber in color, reduce the heat to low and simmer until the syrup darkens to a golden amber color, about 1 minute longer. (If using a candy thermometer, the temperature of the syrup should be around 340F.) Immediately remove from the heat and set aside to cool slightly. Whisk the syrup vigorously while you drizzle in the hot cream. The sauce may bubble and splatter at first but will settle once some of the cream has been added. Continue to whisk until all the cream is added and you have a thick, smooth sauce. Stir in the rum, if desired, and serve warm. You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container. Reheat the sauce over medium heat until warm, stirring constantly.