Oat – Chive Dumplings: A Humble Gem from the Soup Pot

I remember stumbling upon these humble little oat and chive dumplings in a vegetarian soup cookbook about twelve years ago. What struck me immediately was their delightful simplicity, a testament to how a few basic ingredients, treated with a bit of care, can yield something truly special. They arrived at a time when I was deeply exploring how to elevate vegetarian cooking beyond mere substitutes, seeking dishes that stood on their own merit. These dumplings, perfect nestled in a steaming bowl of broth or served alongside a hearty stew, quickly became a beloved staple, a quiet reminder that deliciousness often hides in plain sight.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yields: 12 dumplings
• Dietary Type: Vegetarian

Ingredients

To create these delightful oat and chive dumplings, you’ll need a handful of pantry staples:

• 2⁄3 cup quick oats
• 2⁄3 cup wheat flour
• 2 tablespoons wheat germ
• 1⁄4 teaspoon baking soda
• 2 large egg whites
• 2 teaspoons olive oil
• 2 tablespoons finely chopped chives
• Salt and pepper to taste
• 2 tablespoons skim milk
• 10 cups water (for boiling)

Equipment Needed

While these dumplings require minimal fuss, having these tools on hand will ensure a smooth preparation:

• Two medium-sized mixing bowls
• A whisk or fork
• A slotted spoon
• A large pot or saucepan for boiling

Instructions

Bringing these charming oat and chive dumplings to life is an exercise in elegant simplicity. Follow these steps carefully to achieve perfect results every time.

1. In the first mixing bowl, combine the quick oats, wheat flour, wheat germ, and baking soda. Stir these dry ingredients together thoroughly to ensure the leavening agent is evenly distributed. This forms the sturdy base of our dumplings.

2. In the second mixing bowl, gently whisk the egg whites. Add the olive oil, finely chopped chives, and a pinch of salt and pepper. Whisk until these are well combined and the mixture is slightly aerated, creating a subtle lightness.

3. Now, it’s time to bring the two mixtures together. Gradually add the egg white and chive mixture to the oat mixture. Using a fork or your hands, gently work the ingredients together until they start to form a cohesive mass. Avoid overmixing; we want to maintain a delicate texture.

4. Gradually add just enough skim milk to the dough. You are looking for a consistency that is stiff, but still workable. The amount of milk needed can vary slightly depending on the humidity and the absorbency of your flour, so add it incrementally until the dough just comes together without being sticky.

5. Once the dough has reached the desired consistency, shape it into small balls. Aim for a size of about 1⁄2 to 3⁄4 inch in width. You can roll them between your palms for a smooth finish.

6. Prepare your cooking vessel by filling a large pot or saucepan with the 10 cups of water. Bring this water to a rolling boil over high heat. Ensure there is ample water to allow the dumplings to cook freely without crowding.

7. Once the water is at a vigorous, rolling boil, carefully drop each dumpling into the boiling water. Do this one by one, allowing a little space between each one. It’s important not to overcrowd the pot, as this can lower the water temperature and affect the cooking.

8. Reduce the heat slightly to maintain a steady high simmer. You want the water to be actively bubbling, but not violently boiling, which could break apart the delicate dumplings. Allow the dumplings to cook for 10 to 15 minutes. They are ready when they rise to the surface of the water.

9. Using a slotted spoon, gently remove the dumplings from the water. Drain them well to remove any excess liquid.

10. Serve the dumplings immediately. They are best enjoyed hot, straight from the pot, but are also delightful served at room temperature.

Expert Tips & Tricks

To elevate your oat and chive dumplings from good to truly remarkable, consider these professional insights:

• Flour Power: While wheat flour provides a lovely texture, you can experiment with a blend. A touch of whole wheat flour can add a nuttier depth.
• Chive Freshness: For the most vibrant flavor and color, use freshly snipped chives. If you must use dried, reconstitute them in a tablespoon of warm water for a few minutes before chopping.
• Dough Consistency is Key: The “stiff dough” stage is crucial. If the dough is too wet, the dumplings will be mushy. If it’s too dry, they might be tough. Err on the side of slightly drier; the milk is there to bind, not to create a wet batter.
• Gentle Handling: When shaping the dumplings, use a light touch. Overworking the dough can result in a rubbery texture.
• Simmer, Don’t Boil: While we start with a rolling boil to set the dumplings, a steady simmer is essential for even cooking. A violent boil can cause them to disintegrate.
• The Rise is Right: The cue for doneness – rising to the surface – is reliable. However, for absolute certainty, you can gently pierce one with a toothpick. It should come out clean.

Serving & Storage Suggestions

These oat and chive dumplings are wonderfully versatile. Their tender interior and slightly chewy exterior make them a welcome addition to a variety of dishes.

• As a Side Dish: Serve them piping hot alongside a rich stew, a flavorful gravy, or even a pan-seared chicken or fish.
• In Soups: Drop a few into a simmering vegetable soup, chicken noodle soup, or any broth-based creation. They will absorb the flavors beautifully and add a delightful chew.
• As an Appetizer: Offer them on their own, perhaps with a light dipping sauce or a sprinkle of extra chives and a crack of black pepper.
• Cold Appreciation: Don’t shy away from serving them cold, especially in lighter, brothy soups or as part of a cold noodle salad.

Storage:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2-3 days. While they are best served fresh, they retain their flavor and texture reasonably well.

Reheating:
To reheat, you can gently simmer them in a bit of broth or water for a few minutes until heated through. Alternatively, you can steam them for about 5 minutes. Avoid microwaving them directly, as this can make them tough and rubbery.

Nutritional Information

Here’s an approximate breakdown of the nutritional content for these delightful dumplings:

Nutrient	Amount per Serving (approx. 3 dumplings)	% Daily Value
Calories	164.6 kcal	–
Calories from Fat	34	–
Total Fat	3.9 g	5%
Saturated Fat	0.6 g	3%
Cholesterol	0.1 mg	0%
Sodium	124.3 mg	5%
Total Carbohydrate	26 g	8%
Dietary Fiber	4.3 g	17%
Sugars	0.4 g	1%
Protein	7.9 g	15%

(Note: Nutritional values are estimates and can vary based on specific ingredients used.)

Variations & Substitutions

The beauty of this recipe lies in its adaptability. While the oat and chive combination is classic, feel free to explore these delightful twists:

• Savory Boost: For an even richer flavor, consider adding a pinch of garlic powder or onion powder to the dry ingredients.
• Bacon Bit Bliss: If you’re not strictly vegetarian, omitting the chives and adding bacon bits to the dough offers a wonderfully savory and smoky variation.
• Broth Infusion: Instead of plain water, you can cook the dumplings in bullion powder dissolved in water. This will imbue them with a deeper, more complex flavor and creates a ready-made, flavorful soup base.
• Herb Swap: Other finely chopped fresh herbs like parsley, dill, or even mint can be used in place of chives for a different aromatic profile.
• Gluten-Free Option: For a gluten-free version, experiment with a good quality gluten-free all-purpose flour blend in place of the wheat flour. You might need to adjust the liquid slightly.

FAQs

Q: Can I make these dumplings ahead of time?
A: While they are best cooked fresh, you can prepare the dough and refrigerate it for a few hours. Shape and cook as directed when ready.

Q: My dumplings are falling apart in the water, what did I do wrong?
A: This usually indicates the dough was too wet, or the water was boiling too vigorously. Ensure the dough is stiff and maintain a steady simmer, not a rolling boil, during cooking.

Q: Can I freeze these dumplings?
A: Yes, you can freeze them before cooking. Place the shaped dumplings on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.

Q: What is the best way to serve these dumplings?
A: They are incredibly versatile. Serve them hot in soups, as a side dish with gravy, or simply on their own as a snack or appetizer.

Q: Can I use whole oats instead of quick oats?
A: For this specific recipe, quick oats are recommended as they break down more readily and create a tender dumpling. Whole oats might result in a chewier, more robust texture.

Final Thoughts

These oat and chive dumplings are a humble yet remarkable dish that proves deliciousness can be found in the simplest of ingredients. Their comforting texture and subtle, fresh flavor make them a joy to prepare and even more of a pleasure to eat. Whether you’re adding them to a comforting soup or enjoying them as a unique side, they are sure to become a cherished part of your culinary repertoire. I encourage you to give them a try, experiment with the variations, and savor the simple satisfaction they bring. Happy cooking!