Herb Dumplings

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Preparation info

  • About

    18

    dumplings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1Β½ cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Β½ teaspoon dried thyme
  • ΒΌ teaspoon dried marjoram
  • 2 tablespoons chopped parsley
  • 1 egg, lightly beaten
  • β…” cup milk

Method

  1. Mix together the flour, baking powder, salt, thyme, marjoram and parsley. Combine the egg and milk and stir into the flour mixture until flour is moistened.

  2. Drop by tablespoons atop bubbling stew or boiling stock; cover. Steam for ten minutes. Uncover and cook for ten minutes longer.

Part of

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