Parsley Dumplings
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
46
Sourness
44
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil
2
In a large bowl, whisk together the flour and salt
3
In another bowl whisk together 2 cups water and eggs
4
Pour the liquid into the center of the flour mixture
5
Whisk until the smooth loose dough forms
6
Mix in parsley until well incorporated
7
Let rest for 15 minutes
8
Place a large colander or strainer from a pasta pot over a pot of boiling water
9
You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water
10
Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water
11
Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan
12
Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup
13
) In a large nonstick skillet over medium-high heat, add half the butter
14
When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes
15
Repeat with remaining butter and dumplings
16
Transfer to platter and serve immediately