Herb Dumplings Recipe

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Herb Dumplings Recipe

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Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Herb Dumplings

Ingredients

1 stephen ceideburg
1 cup all-purpose flour
2 tsp double-acting baking powder
1/4 tsp salt
2 tbsp chilled unsalted butter
2 tbsp chopped parsley
2 tbsp minced chives
1 large egg
1/3 cup milk

Preparation

Sift the flour, baking powder and salt into a mixing bowl.

Cut in the butter until the mixture resembles coarse meal. Stir in the
herbs.

Beat the egg and milk in a small bowl.

Add 3/4 of the egg mixture to the dry ingredients, mixing with a fork
to make a stiff dough. Add the rest of the egg mixture if needed.

Do not over mix or the dumplings will be tough.

Cook the dumplings according to the instructions in the Old-
Fashioned Pot Roast recipe.

Makes 15 to 18 small dumplings.

PER DUMPLING: 45 calories, 1 g protein, 6 g carbohydrate, 2 g fat (1 g
saturated), 16 mg cholesterol, 73 mg sodium, 0 g fiber.

Tom Sietsema writing in the San Francisco Chronicle, 10/6/93.

Posted by Stephen Ceideburg

Servings: 15