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Overall a good simple recipe but I think far to much liquid was not of a dough consistency and I had to add a heap more flour to get it to that point - o'kay I used a mini food processor to mix the butter and flour (and I would recommend adding herbs at this point [I used 2 teaspoons of mxed dry herbs bit may up that quantity by 1/2 to 1 teaspoon working ont he ratio of using a 1/4 to1 of fresh] amd would put the herbs into the flour mix rather than with the milk egg mix, as a lot of the herbs were left behind when mixing which may negate upping the amount of herbs). I used this in All Meat Casserole and 30 minutes of cooking (rolling over after the first 15 minutes gave some flavourful herbed dumplings. I only used 6 of the 12 balls for 4 of us (with 2 having 2 and the other 2 having 1 which suited dietary needs - the rest will be used sliced in toasted sandwiches with the casserole for those not so sensative to the carb count), thank you Chef#633655, made for Bargain Basement.

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I'mPat June 21, 2010
Herb Dumplings