Fresh-Herb Dumplings
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 large
Egg1 cup
Whole Milk1 cup
Chives (chopped fresh)3 large
Egg Yolk3 tbsps
Unsalted Butter (melted)3 tbsps
Italian Parsley (chopped fresh)3 tbsps
Celery Leaves (chopped)1.5 cups
All-Purpose FlourDirections:
1
Whisk first 7 ingredients, 1 teaspoon coarse salt, and pepper in large bowl until blended
2
Whisk in flour (batter will be soft)
3
Bring large pot of water to boil
4
Stir in 1 1/2 tablespoons coarse salt
5
Working with half of batter at a time, quickly add dumpling batter to pot by teaspoonfuls, submerging teaspoon with batter into boiling water each time and shaking spoon to dislodge batter
6
Cook dumplings at gentle boil until just tender (do not overcook), about 8 minutes per batch
7
Using large skimmer, transfer dumplings to large rimmed baking sheet
8
DO AHEAD: Can be made 1 day ahead
9
Cool, cover, and chill
10
Whisk first 7 ingredients, 1 teaspoon coarse salt, and pepper in large bowl until blended
11
Whisk in flour (batter will be soft)
12
Bring large pot of water to boil
13
Stir in 1 1/2 tablespoons coarse salt
14
Working with half of batter at a time, quickly add dumpling batter to pot by teaspoonfuls, submerging teaspoon with batter into boiling water each time and shaking spoon to dislodge batter
15
Cook dumplings at gentle boil until just tender (do not overcook), about 8 minutes per batch
16
Using large skimmer, transfer dumplings to large rimmed baking sheet
17
DO AHEAD: Can be made 1 day ahead
18
Cool, cover, and chill