journal k ayaker’s PADDLING GOURMET BY DAVE QUINN


HOT SPRINGS DUMPLINGS


WITH JENNY MEENS


Kimberley, B.C.-based outdoor educator, Jenny Meens, first discovered backcountry dumplings on a West Coast pad- dling trip with teens. “My go-to backcountry bread has always been bannock, which is awesome, but can be labor-intensive to either fry


or cook over the fire. We expected long days exploring Clayoquot Sound, with less time to cook, so I needed a quick alternative,” explains Meens of her dumpling conversion. Known in various tongues as fufu, clootie, knodel, gnocchi or souskluitjies, dumplings come in a myriad of shapes,


sizes and flavors. Basically boiled lumps of dough, dumplings are an easy, versatile—and oft underappreciated—addi- tion to almost any soup or stew. With her group camped at Hot Springs Cove, Meens couldn’t imagine a better setting for boiled treats. “One of my favorite rainy weather meals is a hearty, one-pot stew,” she says, “and dumplings seemed like a great way


to fill up the bottomless bellies of a group of teens on the water.” Dumplings can be sweet, savory, white, whole wheat, gluten-free, carnivore or vegan. Like soaking in a remote rainfor-


est hot spring on a drizzly day, dumplings simmering in stew are a revitalizing experience—comfort food that is easy to make, keeps dishes to a minimum and leaves eaters feeling full, warm and content. Dave Quinn is a wilderness guide, wildlife biologist and award-winning author and photographer. He enjoys foraging, creative camp cookery and bananamallows.


DIGITAL EXTRA: For more delicious dumpling recipe ideas, go to Adventurekayakmag.com/0075 or download the Adventure Kayak app.


VEGGIE STEW 8 cups water


1/4 cup beef or veggie broth


1 cup dehydrated veggie mix (onions, peppers, mushrooms, tomatoes, garlic, etc) or chopped and fried fresh vegetables


1/2 cup dehydrated potatoes, or 2 fresh potatoes


1/2 cup dehydrated carrots, or 2 fresh carrots


1/2 cup quinoa salt and pepper to taste


Boil all ingredients in one pot until everything is either rehydrated or cooked


DUMPLINGS


1 cup all purpose flour 1/4 cup parmesan cheese 2 tsp baking powder 1/4 cup milk powder


1 tsp oregano (or freestyle spices to your taste— try sage, rosemary, basil or garlic powder) 1 tsp black pepper 1/2 tsp salt Serves six.


Pre-mix all ingredients at home in a Ziploc. Slowly add water to bag contents and massage into a sticky dough just prior to cooking. Make sure there is still plenty of water in the stew pot (this may mean removing some of the stew material and adding more water). Drop Ping-Pong ball-sized gobs of dumpling on top of the stew. Cover and simmer approximately 10 minutes, or until dumplings are cooked through. Monitor carefully to ensure that stew does not burn, pot does not boil over, and dumplings are fully cooked.


46 ADVENTURE KAYAK | SPRING 2013


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