Prep 10 mins
Cook 25 mins
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.
- 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
- 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!
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.
Can't fault this at all. Had been searching for a dumpling recipe everywhere and this looked really easy, so I gave it a go and they were delicious. It prompted me to join the site just to post this review!!
I like the addition of the herbs & onion to this recipe. The fact that I had these items fresh from my garden made it even more special. I will be using this recipe again & expanding it even more with other herbs from my garden. Thank you Chef Zee!