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Dumplings
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2 cups | cake flour |
2 teas | baking powder |
1 teas | salt |
2 TBSP | butter, melted |
3/4 cup | milk |
1/4 cup | minced fresh herb leaves, (parsley, chives or tarragon) optional |
Sift together flour, baking powder, and salt in a medium bowl. Add chopped fresh herbs (optional). Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Do not overmix! or your dumplings will turn out too dense.) Set aside.
Drop dumpling batter into the simmering broth by heaping teaspoonfuls, over the surface of the broth. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.
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