Marrow Dumplings with Charred Broccolini & Chiles from The Red Rooster Cookbook

By Marcus Samuelsson |

Ask me what marrow taste like, and I’ll tell you it tastes like “More, please!” It’s got what I call lipstick fat, something that coats your lips just enough when you eat it. Combine marrow with pork and shrimp, and you’ve got a killer filling for potato dumplings. The broccolini and chiles make it a complete meal.


Prep Details

Servings: 4 to 6

Total time: 2.5 hours



3 (5-inch) pipe-cut beef marrow bones, split lengthwise

½ pound ground pork

1 teaspoon ground cumin

Coarse kosher salt and freshly ground black pepper

½ pound shrimp (any size), peeled and chopped

4  garlic cloves, chopped



2½ pounds russet potatoes, scrubbed

1 large egg

1 large egg yolk

¾ cup all-purpose flour, plus more for dusting

1  teaspoon kosher salt

½ teaspoon freshly ground pepper



3 garlic cloves, whole and unpeeled

3 Fresno or jalapeño chiles

¼ cup olive oil, plus more for sautéing the dumplings

2 cups chopped broccolini

1 cup chopped bok choy

Coarse salt and freshly ground black pepper


Photo by Bobby Fisher

Photo by Bobby Fisher


  1. Preheat the oven to 450°F.

  2. Put the bones cut side up on a rimmed baking sheet. Roast for 5 minutes. When the bones are cool enough to handle, scrape the marrow out onto a cutting board with a spoon and chop it.

  3. Heat a cast-iron skillet over medium-high heat. Add the marrow, pork, cumin, and salt and pepper to taste. Cook, stirring to break up the pork, until crumbly and browned, 7 to 8 minutes. Stir in the shrimp and garlic and sauté until the shrimp is cooked, 1 to 2 minutes. The marrow will render as you cook. Scrape the filling into a bowl and cool to room temperature. Cover and refrigerate until you need it.


  1. Preheat the oven to 375ºF.

  2. Prick the potatoes all over with a fork and bake them directly on an oven rack until tender, 60 to 75 minutes. Cool the potatoes for 5 minutes.

  3. Cut the potatoes in half and peel them. Mash them well (a ricer is the best tool) and spread out on a baking sheet. Cool completely.

  4. Beat the egg and yolk together and add to the potatoes with the flour, salt, and pepper. Knead until you have a smooth, soft dough. Be gentle; you don’t want to activate the gluten in the flour, which would make the dumplings tough and heavy.

  5. Line a baking sheet with parchment and dust with flour. Take the filling out of the refrigerator and stir it.

  6. Turn the dough onto a floured surface and use your hands to roll it into a 12-inch log. Cut it into 12 equal pieces. Flour your hands and roll a piece of dough into a thin round. Flatten it into your palm, pushing down in the center to make a well, and add about 2 teaspoons of the filling. Pinch the dough over the filling, and roll to make a round ball , making sure no filling escapes. Put the dumpling on the baking sheet and repeat. Set aside the leftover filling. Cover the dumplings with a kitchen towel.

  7. Line a baking sheet with a kitchen towel. Bring a large pot of salted water to a boil. Add half the dumplings to the water. When they rise to the top, simmer for 8 minutes—keep an eye on the heat; you want the dumplings to simmer, not boil. Use a slotted spoon or skimmer to transfer them to the baking sheet. Cook the remaining dumplings and leave them uncovered while you cook the vegetables.


  1. Cook the garlic and chiles in a cast-iron skillet over medium heat until the garlic and chiles are charred in spots and the chiles are blistered all over, about 10 minutes. When they’re cool enough to handle, peel and mash the garlic and stem, seed, and chop the chiles.

  2. Add the oil to the skillet and heat over medium-high heat. Add the broccolini and bok choy and sauté until the broccolini is starting to char, 4 to 5 minutes. Add the leftover filling and cook, stirring, until it’s hot, about 2 minutes. Scrape into a bowl, stir in the garlic and chiles, and season with salt and pepper.

  3. Wipe out the skillet and return it to medium-high heat. Add a slick of olive oil. Sauté the dumplings, turning them gently, until golden brown, 2 to 3 minutes.

  4. Put the dumplings on a platter, top with the vegetables, and serve.