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.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andrew Chase, Monkey Bar, New York, NY
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.