There’s one thing you can count on whenever you go cycling, hiking, or paddling. It doesn’t matter if you’re bent on a morning exploration of the local trails, a lazy circumnavigation of Golden Pond, a weekend cyclotour, or an open‑water crossing straight into the teeth of a near gale. Whatever your idea of a good time outside, you’re going to work up an appetite in the process. And you can’t usually phone out for a couple of pizzas when you get to camp, or stop by the HyperMart for a rotisserie chicken with all the trimmings. So you’re on your own when the hunger pangs hit, as you know they will. Whether or not this is a problem depends both on the state of your portable pantry and your skill as a cook. If you’ve followed “Alimentary, My Dear,” you’ll already know that I’m a big fan of bread. Flatbreads, bannock, and biscuits — they’re all great ways to fill any empty corners. But they’re baked in a skillet, and sometimes I just don’t want the bother. Happily, there’s an alternative. Dumplings are cooked right in the pot, along with the rest of your meal. They’re easy to throw together, quick to prepare, and every bit as filling and delicious as other breadstuffs. Last month I described how to use dumplings to beef up your main course. But dumplings have another face, and that’s as a sweet treat…Read more…

 
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