Gleasants French Chicken Soup Dumpling 1962

1. 1

   Melt the butter, add the flour, salt, pepper and a dash of nutmeg. Add enough of the cold water to bring to a soft but non sticky dough. Do not knead the dough, just bring together.

2. 2

   Roll out really thin on a floured board and cut into 2 inch squares.

3. 3

   Drop into boiling soup broth or a thin stew and replace lid on pot. Cook at least twenty minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.