Parsley Dumplings for Stew, Soup, Chowder, Ragout or Fricassee

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift together the flour, baking powder, salt, and sugar into a large bowl. Add the parsley, thyme, nutmeg, cloves, and pepper. Mix well.
  • Cut in the butter and add enough of the boiling water to make a stiff batter.
  • Bring the stew or soup to a boil (about 2 quarts). Drop tablespoonfuls of the batter into the boiling stew or soup. Simmer for 10 minutes uncovered, then cover and cook 5 minutes more.
  • Yield: About 16 to 20 dumplings; serves 6 to 8.
  • NOTES AND VARIATIONS:
  • These dumplings can be varied with an infinite number of herbs and seasonings. Try some of the following combinations, or invent your own.
  • 1. Omit the nutmeg and cloves, and add ½ teaspoon of sage and 2 tablespoons of grated onion.
  • 2. Omit parsley, thyme, nutmeg, and cloves, and add 3 teaspoons of caraway seeds.
  • 3. Add 2 to 3 tablespoons of grated sharp cheese.
  • 4. Substitute any other fresh herbs, such as tarragon, for the parsley.
  • The Dumpling Cookbook.
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