Parsley Dumplings For Stew, Soup, Chowder, Ragout Or Fricassee

1. 1

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

2. 2

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

3. 3

   Bring the stew or soup to a boil (about 2 quarts). Drop tablespoonfuls of the batter into the boiling stew or soup. Simmer for 10 minutes uncovered, then cover and cook 5 minutes more.

4. 4

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

5. 5

   NOTES AND VARIATIONS:

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

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    The Dumpling Cookbook.

* Per serving · 4 servings · Values may vary.

No additional tips available.