Herb dumplings
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | cup | All-purpose flour |
| 2 | teaspoons | Double-acting baking powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Chilled unsalted butter |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Minced chives |
| 1 | large | Egg |
| ⅓ | cup | Milk |
Directions
Sift the flour, baking powder and salt into a mixing bowl.
Cut in the butter until the mixture resembles coarse meal. Stir in the herbs.
Beat the egg and milk in a small bowl.
Add ¾ of the egg mixture to the dry ingredients, mixing with a fork to make a stiff dough. Add the rest of the egg mixture if needed.
Do not over mix or the dumplings will be tough.
Cook the dumplings according to the instructions in the Old- Fashioned Pot Roast recipe.
Makes 15 to 18 small dumplings. PER DUMPLING: 45 calories, 1 g protein, 6 g carbohydrate, 2 g fat (1 g saturated), 16 mg cholesterol, 73 mg sodium, 0 g fiber.
Tom Sietsema writing in the San Francisco Chronicle, 10/6/93.
Posted by Stephen Ceideburg