Herbed Dumplings

By Florence Fabricant

Total Time
20 minutes
Rating
4(22)
Comments
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Featured in: FOOD; Hearty Chicken Stew Cheers a Wintry Day

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Ingredients

Yield:About 15 dumplings
  • 1cup flour
  • 2teaspoons baking powder
  • ¼teaspoon salt
  • 2tablespoons unsalted butter
  • 1tablespoon finely minced parsley
  • 1tablespoon finely minced chives
  • Freshly ground black pepper to taste
  • 1egg
  • 3 to 4tablespoons milk
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)

51 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 55 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the flour, baking powder and salt in a bowl. Cut in the butter with a pastry blender or your fingertips until the mixture is crumbly. Stir in the parsley, chives and pepper.

  2. Step 2

    Beat the egg and stir in three tablespoons of milk. Using a fork, lightly mix the egg mixture into the flour, just until all the ingredients are moistened and hold together to form a soft doughy batter.

  3. Step 3

    Shape the batter into rounds and drop them into simmering stock or water. Allow them to cook for 10 minutes.

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Ratings

4 out of 5
22 user ratings
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Comments

marcia b

I used w w pastry flour and dropped the batter in my stew by the heaping tsps. cook time was a little less than ten minutes (8-9). Light, fluffy and delicious!

Amy Ranger

I used dried parsley, about 2T, and about 1T of herbes de Provence. Also added a heaping teaspoon of Penzey's Dried Shallots. The dumplings came out great and added a wonderful flavor to the chicken soup. My family was very appreciative. Thanks!

Linda Jeffries

Used some buckwheat flour I needed to use up. Dropped the dumplings into a sausage-cabbage-mushroom soup and they were wonderful--light and flavorful.

marcia b

I used w w pastry flour and dropped the batter in my stew by the heaping tsps. cook time was a little less than ten minutes (8-9). Light, fluffy and delicious!

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