Grandma's Light and Fluffy Dumplings
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- 1 c
- flour, added gradually
- egg yolks, reserve whites
- 2 tsp
- 1 c
- 1/2 tsp
1In a bowl, combine flour and salt.
In a medium bowl, beat egg yolks until foamy.
In another clean mixing bowl, beat egg whites until they hold peaks (egg whites should still be shiny and not separate into chunks).
2Pour milk into saucepan,
Using a whisk, gradually stir flour/salt into milk.
3Bring the mixture to a boil.
Remove from heat.
4Add butter, stirring until melted.
Slowly stir a little of the hot milk mixture into the eggs yolks to temper, then add the rest of the egg yolks. Gently fold in the beaten egg whites.
5NOTE: Before folding in the egg whites, you can add herbs to suit your taste such as parsley or thyme. Parsley adds a nice mild flavor to your dumplings but be careful not to add too much!! It can be overpowering.
I use 1 sprig fresh parsley minced finely or 1 tbsp dry. mix well and then fold in the egg whites.
6Drop mixture from spoon into any boiling stew, gravy, or soup (drop in small portions), let boil for 6 minutes without lifting cover.
Will be light and delicious!