(Bruce Wolf, The Cannabist)

Make it now: Cannabis-infused dumplings for soups, stews, casseroles

I don’t know if it’s actually true that nothing cures a cold like chicken soup. But I’m going to give it a shot, because my husband (and photographer) Bruce is sick, and the over-the-counter cold medicine’s not doing the trick.

When I realized I could medicate dumplings, and I love dumplings, I almost forgot I was making this dish for him! You have had a dumpling if you have ever eaten gnocchi or gyoza. There are so many delicious varieties, the medicating possibilities are endless. Dumplings are easy to medicate — you simply use cannabutter as the shortening. The mixture feels like biscuit dough.

In this recipe the dumplings simmer in the soup, and they are tender and have a hint of parsley — and maybe a hint of cannabis.

The cannabutter in these particular dumplings is crazy strong. I made it with our recipe here via a mix of J1 and Sour Diesel. However, this time I used only premium buds (instead of trim). Why would I do something so crazy, you might ask. I needed to see, unscientifically, how different the potency between flower and sugar leaf might be.

The result was no surprise: The cannabutter made with buds is way stronger! Actually the butter is much stronger than I would want on a regular basis; For general purposes, using quality sugar leaf is plenty strong enough. In fact, using mediocre sugar leaf is usually fine. You do what you can.

If you want my chicken soup recipe (from the photo above and the videos below), just drop me a note at laurie@laurieandmaryjane.com. It is a simple soup that is the epitome of comfort food. When medicated, it takes its place at the top of the canna-comfort food category — except for maybe mac and cheese.

The first steps in making these cannabis-infused dumplings for soups, stews, casseroles

Cannabis-infused dumplings for soups, stews, casseroles

Makes 4-6 dumplings

1 1/4 cup flour

1 tablespoon baking powder

2 teaspoons sugar

½ teaspoon salt

2 tablespoons cannabutter

2/3 cup milk

2 tablespoons finely chopped parsley and/or dill (I like to use both)

The final steps in making these cannabis-infused dumplings for soups, stews, casseroles


1. In the bowl of a food processor, mix together the flour, baking powder, sugar and salt. Pulse. Add cold cannabutter, and pulse until crumbly. Add milk to make a soft dough that begins to form a ball.

2. Drop the dumplings into the simmering soup. Cover and cook for 15 minutes without lifting the lid. When the dumplings are done they will have floated to the top of the pot and be tender — a thing of beauty.