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Featherlight Herb Dumplings
PAIR WITH
Soulful Chicken Soup
(PAGE 96)
When gently poached in a brothy soup, these dumplings have a light, fluffy texture and delicious flavor, thanks to fresh herbs and lemon zest. All you need is a bowl and a wooden spoon
.
MAKES
12
DUMPLINGS
SERVES
6
ACTIVE TIME
10
MINUTES
TOTAL TIME
20
MINUTES
1
1
/
2
cups [210 g] all-purpose flour
1
/
2
cup [70 g] fine cornmeal
2 tsp baking powder
1 tsp sea salt
3 Tbsp cold unsalted butter, cut into
1
/
4
-in [6-mm] cubes
1 cup [240 ml] milk
2 Tbsp finely chopped mixed fresh herbs (such as parsley, chives, dill, tarragon, thyme, and basil)
2 tsp finely grated lemon zest
1.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
Add the butter and rub it into the flour mixture with your fingertips until the mixture resembles fine granola.
Add the milk, herbs, and lemon zest and stir with a wooden spoon until the mixture just comes together and there are no traces of dry flour.
Don’t overmix or the dumplings will be tough.
2.
Drop the batter by the heaping tablespoon into gently simmering soup or stew.
Cover and cook until a skewer inserted into the center of the largest dumpling comes out clean, 10 to 12 minutes.
3.
Serve the dumplings and soup immediately.
GET AHEAD:
The flour and butter mixture can be made ahead and refrigerated for up to 2 weeks. To finish the dumplings, follow the instructions as directed.