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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe probably came from the Huisgenoot, a South African magazine where I found many wonderful recipes. The dumpling can be added to any soup for the last 15 - 20 minutes of cooking time. I usually add it to a thick vegetable soup. It is so comforting and satisfying on a cold winters day. Ingredients:
1 cup all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 teaspoon ground black pepper (to taste) |
1 tablespoon butter |
1 tablespoon parsley, chopped |
1 tablespoon onion, grated |
1/2 teaspoon dried herbs or 1 tablespoon fresh herb, of your choice like thyme, chives, lemon thyme |
1 egg, small |
1/4-1/2 cup milk |
Directions:
1. Sift the flour, baking powder, salt & pepper in a mixing bowl.
2. Rub the butter into the flour using your fingertips, like when making scones.
3. Add the parsley, onion and mixed herbs.
4. Beat the egg and add to the mixture.
5. Add just enough milk to obtain a soft dough the same consistancy as scones.
6. Add to soup during the last 15-20 minutes of cooking, by dropping tablespoons of dough into the boiling soup.
7. Replace the lid securely and simmer for allotted time.
8. Do not be tempted to open the lid until the dumplings are done.
9. The dumplings should have a scone like texture on the inside.
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