Bone Marrow Dumplings

I don’t like cooking dumplings on top of a stew. There never seems to be enough room for them to expand, so I cook them separately. While salted water will do, they will have much more flavor if you cook them in a stock that matches the meat they accompany. You can also add fresh herbs like thyme and parsley if serving them with the Classic Beef Stew. This recipe can be doubled if you like dumplings, but you might need to add an extra tablespoon of co