Parsley Dumplings for Stew, Soups, chowders, Ragouts or Fricassees

by olga

Servings:

INGREDIENTS

2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
½ teaspoon sugar
1/3 cup finely chopped parsley
¼ teaspoon thyme
¼ teaspoon nutmeg
¼ teaspoon ground cloves
Black pepper, several grindings
2 tablespoons butter
¾ cup boiling water (about)
2 quarts stew or soup, approximately

INSTRUCTIONS

Sift together the flour, baking powder, salt, and sugar into a large bowl. Add the parsley, thyme, nutmeg, cloves, and pepper. Mix well.

Cut in the butter and add enough of the boiling water to make a stiff batter.

Bring the stew or soup to a boil. Drop tablespoonfuls of the batter into the boiling stew or soup. Simmer for 10 minutes uncovered, then cover and cook 5 minutes more.

Yield: About 16 to 20 dumplings; serves 6 to 8.

NOTES AND VARIATIONS:

These dumplings can be varied with an infinite number of herbs and seasonings. Try some of the following combinations, or invent your own.

1. Omit the nutmeg and cloves, and add ½ teaspoon of sage and 2 tablespoons of grated onion.

2. Omit parsley, thyme, nutmeg, and cloves, and add 3 teaspoons of caraway seeds.

3. Add 2 to 3 tablespoons of grated sharp cheese.

4. Substitute any other fresh herbs, such as tarragon, for the parsley.

The Dumpling Cookbook

CHEF COMMENTS

This is the all purpose delicious dumpling for stews, soups, chowders, ragouts, or fricassees with variations.

Tagged: chicken, chickenanddumplings, maincourses add tags

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