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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Great with homemade chicken or vegetable soup. From Bon Appetit. Ingredients:
3 large eggs |
1/2 cup whole milk |
1/2 cup chopped fresh chives |
3 large egg yolks |
3 tablespoons unsalted butter, melted |
3 tablespoons chopped fresh italian parsley |
3 tablespoons chopped celery leaves |
1 teaspoon coarse kosher salt |
1 1/2 tablespoons coarse kosher salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups all purpose flour |
Directions:
1. Whisk first 7 ingredients, 1 teaspoons coarse salt, and pepper in large bowl until blended. Whisk in flour. Batter will be soft.
2. Bring large pot of water to boil. Stir in 1 1/2 tablespoons coarse salt. Working with half of batter at a time, quickly add dumpling batter to pot by teaspoonfuls, submerging teaspoon with batter into boiling water and shaking spoon to dislodge batter each time.
3. Cook dumplings at gentle boil until just tender (do not overcook), about 8 minutes per batch. Using large skinner, transfer dumplings to large rimmed baking sheet.
4. Can make one day ahead. Cool dumplings, cover, and chill. Add dumplings to pot of simmering soup, just before serving. Simmer until heated through and serve.
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