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    Dill Dumplings


    Source of Recipe


    unknown

    List of Ingredients




    2 cups flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1 teaspoon salt
    3 tablespoons melted unsalted butter
    3/4 cup buttermilk
    1/2 cup chopped fresh dill
    1 1/2 quarts rich chicken stock

    Recipe



    Sift the dry ingredients into a owl. Add the melted butter and buttermilk and blend until smooth. Fold in the chopped dill. In a large pot, bring the stock to a simmer. Drop the dumpling mixture by soup spoonfuls into the simmering (not wildly boiling) stock. Cover and cook at a simmer for 5 minutes. With a slotted spoon, carefully turn the dumplings over. Cover and cook five more minutes. Continue poaching the dumplings unfil puffed and cooked in the center. Be patient. If you're not certain, take one out and cut it in half to see if it is cooked through. You will notice that this recipe uses both baking powder AND baking soda. Do not eliminate either one of these. The baking powder provides the usual leavening, but the baking soda, along with the acid in the buttermilk, provides additional leavening that makes these dumplings lighter than without.

 

 

 

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