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Ingredients
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons unsalted butter
1 tablespoon finely minced parsley
1 tablespoon finely minced chives
Freshly ground black pepper to taste
1 egg
3 to 4 tablespoons milk
Nutritional analysis per serving
7 grams carbs; 15 milligrams cholesterol; 51 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 55 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the flour, baking powder and salt in a bowl. Cut in the butter with a pastry blender or your fingertips until the mixture is crumbly. Stir in the parsley, chives and pepper.
- Step 2
Beat the egg and stir in three tablespoons of milk. Using a fork, lightly mix the egg mixture into the flour, just until all the ingredients are moistened and hold together to form a soft doughy batter.
- Step 3
Shape the batter into rounds and drop them into simmering stock or water. Allow them to cook for 10 minutes.
Private Notes
Comments
I used w w pastry flour and dropped the batter in my stew by the heaping tsps. cook time was a little less than ten minutes (8-9). Light, fluffy and delicious!
I used dried parsley, about 2T, and about 1T of herbes de Provence. Also added a heaping teaspoon of Penzey's Dried Shallots. The dumplings came out great and added a wonderful flavor to the chicken soup. My family was very appreciative. Thanks!
Used some buckwheat flour I needed to use up. Dropped the dumplings into a sausage-cabbage-mushroom soup and they were wonderful--light and flavorful.
I used w w pastry flour and dropped the batter in my stew by the heaping tsps. cook time was a little less than ten minutes (8-9). Light, fluffy and delicious!