These stirred together quickly, required no rolling, and the recipe is very easy to follow. I was adding to a pot of chicken soup seasoned with lemon & tarragon so switched the rosemary for tarragon. I also added salt & pepper to the dumpling batter. The dumplings are a tad dense in texture, but really went well with the soup. I would use the recipe again as they are so easy. Thank you for sharing your recipe! Made for Spring '08 Pick A Chef.
Very, very good, Denise. This was the first time making dumplings for me. I had some extremely nice duck broth from when I had roasted duck and used that as my soup base. I did add just a touch of sage to the recipe. I will enjoy making these again. Adopted for Spring 2008 PAC.
I followed this recipe exactly as written. Consequently, when it came time to add the rosemary and cheese, it was very difficult to get the new ingredients evenly distributed into the dough. I would highly recommend adding the cheese and herbs before adding the wet ingredients. Lastly, these turned out to be very heavy dumplings. I am accustomed to lighter dumplings. However, my husband loved them, so I cannot complain.
Yum... very good dumplings! I replaced 1 cup of all-purpose flour with whole wheat flour, and they still turned out excellent. The parmesan chese really makes this recipie!