They are fluffy, and just a bit gummy underneath. With the broth, they make the heart sing.
There is nothing much to them, they are very easy to make.
This recipe is easily halved.
They can be made with herbs or without, and with different types of herbs. Let your palate be your guide.
But don’t deny yourself this wonderful addition that makes the most rustic of dishes truly special.
So without further ado, read on. Courtesy of Joy of Cooking.
- 2 c flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 3 tbsp butter
- 1 c milk
- 1/3 c parsley, cilantro, chives, or any you like
- Whisk together the dry ingredients
- Bring butter and milk to a very low simmer until butter is melted and milk is hot
- Add the dry ingredients, and fresh herbs and mix with a fork or spoon until the dough just comes together (Do not over do, this will make them tough)
- Gather up a heaping tablespoon at a time and lay on top of the just simmering stew. When complete, cover the stew and simmer for ten minutes.
Serves: About 6 people at 2 dumplings a piece
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