Sage Dumplings
Source of Recipe
Sunset Magazine--January 2005
Recipe Introduction
These are very good in chicken soup, etc.
In a large bowl mix
1 c. a-p flour
1/2 c. cornmeal
1 1/2 tsp baking powder
1 tsp. salt
2 tsp. finely chopped fresh sage leaves
Stir in
1/3 c. milk
1 lg. egg plus 1 large egg white, beaten lightly together to blend
2 TBSP melted butter
Drop dumplings batter in 12 to 14 heaping tablespoon portions on teh surface of simmering soup. Cover pan and simmer over mediium-low heat (do not allow soup to boil) until a knife inserted into the center of the dumpling comes out clean, about 10 min.
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