I hadn't forgotten this week's recipe.

[madbaker]

Herbed Dumplings

2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp dry mustard
1 tsp sage
2 Tbsp butter
2 large eggses
1/2 cup milk or water

Blend together dry ingredients and herbs. Cut in butter. Beat together the eggses and milk or water (water makes lighter dumplings, apparently) and stir quickly into the dry mix.

To cook, dip a tablespoon into the soup and then into the dumpling batter. Drop it gently into the soup and continue until the surface is covered; keep in mind that dumplings swell as they cook. Don't let the soup heat above simmer as it will rubberize the dumplings.

Cover the pot and cook for about 5 minutes over very low heat. Flip the dumplings over and cook for another five minutes. Eat quickly.

What worked: A nice addition to a Trader Joe's boxed soup.

What didn't: I was making a half recipe, then dumped in the full amount of liquid and had to backfill with dry ingredients. It was only somewhat successful. Also, I made the dumplings too big and not all of them cooked all the way through.

Will I make it again? Maybe. I won't be in a hurry to do so but I might in the fall/winter.

What I'm reading: Harry Turtledove, The Grapple

Comments

[spiderdust.livejournal.com]

Your icon reminded me...

I've heard that rye flour works best when making a sourdough starter. What's your opinion on the matter?

[madbaker.livejournal.com]

When making a sourdough starter, use something with lots of gluten. Good ol' wheat flour is the best. Then you can mix it with rye flour when making loaves - although I don't recommend using 100% rye, as you will generally get bricks.