The homemade dumpling is great at stretching a soup or stew to make a few extra servings.
Dumplings also take the place of a side of bread or dinner rolls.
These dumpling are light, airy and will be dry in the center when properly cooked.
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Put the dry ingredients into your food processor, use the full sized blade, the dough hooks tend not to reach the sides and mix well enough for this.
Pulse in the butter until the mixture is crumbly. Mix in the milk.
The dough should be dry enough to shape by hand, if not add slightly more flour until it is.
Roll into walnut sized balls.
If you don’t have a food processor mix by hand.
Drop dumplings into boiling soup or stew and cover the pot. Let boil for 10-12 minutes without touching the lid.
To test for doneness cut one open, it should be dry and airy in the middle.
Place shaped dumplings on a cookie sheet and place in freezer until hard.
When solid, after a few hours, place the dumplings in a freezer quality plastic bag, label and date.
Cook frozen dumplings the same as fresh ones, in boiling soup or stew.
Because of the small size these dumplings will still cook fast, check after 10-12 minutes to see if they are cooked through.
What Other Variations Can I Try?
Try other herbs and spices than just parsley.
I use only parsley in this recipe so it’s a neutral flavor to keep in the freezer and add to any soup at a moments notice.
The flavor possibilities are endless in a kitchen full of herbs.
If your making chicken soup or stew try herbs like thyme, dill, rosemary or sage.
For beef soup or stew try using basil, bay, oregano or marjoram.
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