Parsley Dumplings for Stew, Soup, Chowder, Ragout or Fricassee
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This is the all purpose delicious dumpling for stews, soups, chowders, ragouts, or fricassees with variations.
- Ready In:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄3 cup finely chopped fresh parsley
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- black pepper, several grindings
- 2 tablespoons butter
- 3⁄4 cup boiling water (about)
- 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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