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    You are in: Home / Recipes / Herb Dumplings Recipe
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    Herb Dumplings

    Average Rating:

    1 Total Reviews

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    • on June 21, 2010

      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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    Nutritional Facts for Herb Dumplings

    Serving Size: 1 (82 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 199.4
     
    Calories from Fat 75
    37%
    Total Fat 8.4 g
    12%
    Saturated Fat 4.7 g
    23%
    Cholesterol 72.4 mg
    24%
    Sodium 760.9 mg
    31%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.1 g
    0%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    herbs

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