These are comforting, like all dumplings, but they’re not stodgy in the least! They’re light and crispy, with a soft, pleasing center. They also have a nice hollow in the middle that you can fill with the goodies from your stew. The dough is based on choux pastry, with a bit of cornmeal and herbs added for extra deliciousness. These are baked instead of simmered in your stew, so that they come to the table fresh and crispy and ready to sop up delicious broth. They’re also really easy to make!

Here’s Roots Manuva with Cornmeal Dumpling
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