CHEDDAR AND SQUASH DUMPLINGS

Makes: about 50 dumplings; serves 6 as a main course

For the dough:

5 to 5 1/2 cups (1.25 to 1.4 L) all-purpose flour, plus more for dusting

1 cup (250 mL) whole milk 1 cup (250 mL) cold water 1 egg

2 tbsp (30 mL) sour cream

For the filling:

1 lb (454 g) butternut squash, peeled, seeded and cut into 1/4-inch (6-mm) cubes

1 tbsp (15 mL) extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 oz (114 g) aged cheddar cheese, grated

2 tbsp (30 mL) whole-milk ricotta 1/2 tsp (2.5 mL) freshly grated nutmeg

1/2 tsp (2.5 mL) ground cinnamon

6 tbsp (90 mL) unsalted butter 1/4 cup (60 mL) finely chopped fresh chives, for garnish

2 tbsp (30 mL) toasted sunflower seeds, for garnish Pure maple syrup, for drizzling Sour cream, for serving

1. Make the dough: In a large bowl, combine 5 cups (1.25 L) of the flour, the milk, water, egg and sour cream. Stir until the mixture comes together in a ball, adding more flour if the dough is sticky. Turn the dough out onto a well-floured work surface and knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough). If the dough seems very sticky, add additional flour by the tablespoonful.

2. Knead until the dough is smooth on the outside and slightly sticky when poked,

2 to 5 minutes. Gather into a ball, wrap in plastic wrap, and let rest at room temperature while you make the filling.

3. Make the filling: Preheat the oven to 400 F (200 C). Line a rimmed baking sheet with aluminum foil.

4. Put the squash in a medium bowl, add the olive oil and a few pinches of salt and pepper, and toss to coat. Arrange the squash in a single layer on the prepared baking sheet. Roast, stirring frequently, until the squash is tender but not browned, about 20 minutes.

5. Remove the squash from the oven and let cool slightly, then transfer to a food processor. Add the cheddar cheese, ricotta, nutmeg and cinnamon and process until puréed. Transfer to a bowl, season to taste with salt and pepper, and let cool.

6. Form and cook the dumplings: Preheat the oven to 250 F (130 C). Bring a large pot of salted water to a boil. Unwrap the dough and cut it into six even pieces. Working with one piece of dough at a time (keep the remaining pieces under a clean, damp kitchen towel so they don’t dry out) and using a well-floured rolling pin, roll the dough to a thickness of 1/4 inch (6 mm).

7. Using a 2-inch (5-cm) round cutter, cut out circles from the dough. Spoon a small amount of the filling into the middle of a dough circle and, with a pastry brush, brush the edge of the dough with water. Carefully fold the dough over to form a half-moon, enclosing the filling inside. Crimp the edges with your fingers to seal. Set the dumplings on a baking sheet. Repeat until all the dough and filling have been used, gathering up and rerolling the scraps of dough as needed.

8. Add the dumplings to the boiling water and cook for about 90 seconds, until they float. Use a slotted spoon or spider to transfer them from the water to a rimmed baking sheet and let cool.

9. In a large skillet, melt the butter over medium heat. Add some of the dumplings and fry, turning frequently, until lightly browned on both sides, 4 to 5 minutes. Transfer to an ovenproof platter and keep warm in the oven while you fry the remaining dumplings.

10. Just before serving, sprinkle with chives and sunflower seeds, and drizzle with maple syrup. Serve with sour cream on the side.