Recipe by Zurie
I found about 4 dumpling recipes in Zaar, but not quite the same as this one, and 3 attached to other recipes. If you are an uncertain cook, this is for you. It's very easy to make and for some reason not known to man, it never flops. It makes lovely fluffy dumplings atop a pot of soup. A real comfort food anyone can make with success. I've handed out this recipe on request untold times.
Top Review by KitchenCoquette
These are very light and fluffy dumplings, be prepared for some size increasing! I ended up with 5 dumplings. I can't comment on the herbs since that's the only part I did change.
- 1 cup flour (preferably cake flour)
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt (seasoned salt if possible)
- 3 tablespoons butter, soft
- 1⁄2 teaspoon black pepper, coarsely ground
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped onion
- 1⁄2 teaspoon dried thyme
- 1 egg
- milk, to mix
Directions See How It's Made
- Sift flour, baking powder and salt into a bowl.
- Rub in the butter with your fingers until crumbly.
- Mix in pepper, parsley, onion and thyme (or use basil or rosemary, whatever you fancy).
- Beat the egg well in a small bowl, and add. Stir in roughly.
- Now add just enough milk to make a sticky dough -- not too wet, not dry, just sticky enough to stick to your fingers.
- The soup (or meat stew with a lot of sauce) should be simmering. Drop in dessertspoons of the dough, scraping it out of spoon with a finger, into the soup.
- Cover the pot. Simmer 20 minutes. By now the dumplings should be cooked.
- Take off the lid, and simmer for a further 5 minutes or so, so that the tops of the dumplings dry a little.
- Real comfort food on a cold night!