Dumpling flavor, stripped down to its essence
A few years ago, I made the Russian baths a regular part of my New York life. The ritual of the shvitz steaming, — sweating and rinsing is why I — go (health!), but if I’m being honest, I also am very much there for the food (pleasure!).
I eat there not out of necessity, but because it’s low-key and one of my favorite restaurants in town. (I am reluctant to even mention how good the food can be because I still find it to be one of the bestkept secrets in town. That said, I imagine it’s not everyone’s cup of tea to eat sour cream from small plastic cups in a bathing suit and towel, so maybe I have nothing to worry about.)
My order changes every time — pickles, cabbage, soup, pickled cabbage soup — but I always get the pelmeni, tortellini-size dumplings filled with pork, served in a squat ramekin, coated in melted butter and a splash of the cooking liquid. Finished with caramelized onions, lots of dill and a generous portion of sour cream alongside, they are kind of the opposite of a healthy trip to the spa — unless you consider mental health a part of that journey. (I do.)
Every time I eat those little miracles, I can’t stop thinking about how I could write a recipe that approximates them without asking someone to make dumplings (I’d never do that to you) or take a trip to Brighton Bazaar in Brooklyn to buy them. (If you get the chance, the frozen ones are excellent.)
I thought about the chewiness of the dumpling wrapper, the delicately meaty taste of the filling and slight brothiness of the liquid they come in. I thought about how necessary the dill is, and about how I always wanted a squeeze of lemon but wouldn’t dare ask.
And that’s how I got here: Creamy farro with crispy mushrooms, sour cream and lots of dill. Yes, there is also a side of lemon.
OK, so, no: A bowl of farro and
mushrooms isn’t exactly a plate of dumplings, but hear me out. The way the mushrooms are cooked and crisped alongside the thinly sliced, caramelizing leeks gives them such a delightfully meaty flavor that they’re almost better than meat itself. The farro, toasted in the pot before it’s cooked, reinforces that vague meatiness. (Chicken broth helps, but you can use vegetable broth or even water to keep it vegetarian.) In the end, the squeaky chew of each grain coupled with the porridge-y consistency reminds me of the dumplings swimming in that buttery broth.
Topped with sour cream and a sprinkle of a lemony dill mixture, made better with the addition of chives, it hits the spot, even without the shvitz.
CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM
Yield: 4 servings Total time: 1 hour
1/4 cup olive oil, plus more as
needed
4 medium leeks, white and light green parts, thinly sliced
1 pound mix of mushrooms, such as maitake, oyster, cremini or chanterelle, torn into bite-size pieces (about 5 cups) Kosher salt and freshly
ground black pepper
1 3/4 cups pearled or semipearled farro or barley 4 cups vegetable broth,
chicken broth or water 1/2 cup finely chopped chives (from about 1 bunch)
1 cup fresh dill leaves,
coarsely chopped 1 tablespoon finely grated lemon zest, plus lemon wedges for squeezing Sour cream, for serving
1. Heat olive oil in a large Dutch oven over mediumhigh heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
2. Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there’s another ¼ cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
3. Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
4. Bring to a strong simmer and reduce heat to mediumlow. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
5. Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.