Recipe courtesy of Andrew Chase
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Whisk together the fromage blanc and eggs until well combined. Stir in the flour and seasonings and mix well. Cover and let rest in the refrigerator for 2 hours. Into a saucepan of lightly salted, simmering water drop spoonfuls of the batter and poach for about 5 minutes. Test one for doneness by cutting it open; the batter should be completely firm in the center. Drain the dumpling and toss them in melted butter with a little chopped parsley.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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