Sochan (Rudbeckia laciniata) has been gathered by Cherokee communities for generations, prized as one of the earliest spring greens — a “blood cleanser,” a signal that the seasons were turning. The tradition of cooking sochan with cornmeal echoes both Indigenous foodways and early settler adaptations, where wild greens met staple grains in whatever vessel was available: a cast iron pot, a tin kettle, or just the hands.
These dumplings are a gentle bridge between cultures — Cherokee sochan, settler cornmeal, and a modern table with no oil but plenty of reverence. Think of them as a nourishing echo: of something your grandmother might have made if she’d stayed close to the land a little longer.
Recipe: Sochan & Cornmeal Dumplings (No-Oil, WFPBNO)
Serves: 2–3 as a main dish, 4 as a side
Dietary: Vegan, gluten-free (if using GF cornmeal), oil-free
Ingredients
For the Dumplings:
- 3 cups chopped sochan leaves (young and tender). More isn’t better!
- 1 medium onion, finely chopped
- ½ cup fine to medium-ground cornmeal
- 1 tablespoon oat flour or whole wheat flour (optional, helps bind)
25.05 – I used gluten-free and it worked fine. - ½ teaspoon baking soda
- ½ teaspoon salt
- ¼–⅓ cup warm water or broth, as needed for binding
Optional Simmering Broth (for extra flavor):
- 4 cups light vegetable broth
- A splash of apple cider vinegar or lemon juice
- Optional herbs: thyme, bay leaf, pinch of smoked paprika
Instructions
Step 1: Cook the Greens and Onion
- In a skillet or saucepan, sauté the chopped onion in a tablespoon of water or broth until soft (about 3–5 minutes).
- Add the chopped sochan leaves and another splash of liquid.
- Cover and cook until just wilted (about 3 minutes). Remove from heat and let cool slightly.
Step 2: Make the Dumpling Dough
- In a mixing bowl, combine the cornmeal, salt, baking soda, and optional oat flour.
- Stir in the cooled greens and onion mixture.
- Add warm water or broth gradually, 1 tablespoon at a time, until a sticky dough forms. It should hold its shape on a spoon.
Step 3: Simmer the Dumplings
- Bring your broth to a gentle simmer in a wide pot (not a rolling boil).
- Drop dumplings into the broth by spoonfuls, spacing them slightly.
- Simmer uncovered for 10–12 minutes, turning once if needed. They’ll puff slightly and firm up.
Step 4: Serve
- Serve dumplings in their broth as a rustic soup, or lift them out and serve with beans, roasted vegetables, or more wild greens.
- Garnish with fresh herbs or a drizzle of miso broth for ex