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Sorghum Dumplings by Chef Alex Harrell

Words: Brent Rosen
Photos: Randy P. Schmidt

At his restaurant, Angeline, Chef Alex Harrell uses many ingredients popular in his home state of Alabama. One such ingredient is sorghum. A staple grain throughout the South because of its drought resistance and delicious syrup, sorghum can be found in many traditional recipes for baked goods and jams.

Sorghum Dumplings Chefs to Watch

In this recipe, Chef Harrell uses sorghum a bit unusually. Rather than use its syrup, he uses sorghum that has been ground into a whole-grain flour to form dumplings. Not only does the sorghum flour add a lot of depth to the flavor of these dumplings, but the grain is full of nutritional benefits.

You can substitute these sorghum dumplings into any of your typical dumpling-based dishes. For Chefs to Watch, Chef Harrell dressed his dumplings up with the lamb and salsa verde he served at his Delta Supper Club dinner, along with some bread crumbs made from the cornbread he serves nightly at Angeline.

Chef Alex Harrell Sorghum Dumplings

Feel free to get as creative as Chef Harrell, these dumplings are a great base for any dish.

Sorghum Dumplings
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  1. 3 1/4 pounds Russet Potatoes
  2. 3 cups all purpose flour
  3. 1 1/2 cups sorghum flour
  4. 4 eggs, beaten lightly
  5. 2 cups Pecorino cheese
  6. 1 tablespoon kosher
To Prepare
  1. In a large pot, cover the potatoes with cool water and bring to a simmer over medium high heat.
  2. Simmer for 20-30 minutes until the potatoes can be easily pierced with a fork.
  3. Drain the potatoes and allow to cool for a few minutes.
  4. Using a potato ricer, rice the potatoes into a large bowl and add the flour, sorghum, eggs, cheese, and salt.
  5. Mix the dough by hand until it begins to come together and then turn the dough out onto a floured work surface.
  6. Knead the dough until it becomes soft and smooth.
  7. Cover the dough with plastic wrap and let it rest for 30 minutes.
  8. Roll the dough out into ropes ½ inch thick and cut into 1 inch pieces, use the tip of your finger to make an indentation in each dumpling.
  9. Blanch the dumplings in salted boiling water for 4 minutes, and then shock in ice water.
  10. Lay the dumplings out to dry on a sheet pan and then lightly toss with canola oil.
  11. Store in the refrigerator. Will keep for 3 days.
To Serve
  1. Heat a saute pan over medium high heat and add 1/2 tablespoon of olive oil. Saute the sorghum dumplings until golden brown.
Chefs to Watch http://www.chefstowatch.com/
Sorghum Dumplings Lamb

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