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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Dumplings

  • Level: Easy
  • Yield: 6-8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    271
    Total Fat
    10
    Saturated Fat
    6
    Carbohydrates
    39
    Dietary Fiber
    2
    Sugar
    2
    Protein
    7
    Cholesterol
    25
    Sodium
    389

How to Make Dumplings

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Ingredients

3 cups all-purpose flour, plus more for dusting

3/4 cup minced mixed fresh herbs and celery leaves

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Freshly ground pepper

6 tablespoons cold unsalted butter, cut into small pieces

1 1/2 cups cold buttermilk

Directions

  1. Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
  2. Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
  3. Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

Photograph by Con Poulos

Recipe courtesy of Food Network Magazine

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7 Reviews
Add Your Review

mnosko

These are very tasty. Did not make any changes to the recipe. Because I wanted them for soup, I cut them to about 3/4". I used a sauce pan and boiled them in chicken broth for about 3 or 4 minutes, 10 to 12 at a time. They come out about medium meatball size. Did not put them directly into the soup, rather I put 3 or 4 into a soup bowl and poured the soup over them. This recipe makes quite a few dumplings. The 2 inch size, as noted in the recipe, is likely for steaming in a bamboo steamer or some other steaming method.

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