This is a fail safe dumpling recipe that my grandmother always used that is always light and fluffy. Make them plain or add herbs. Be creative! Have fun with them! They are a nice added feature to stews and soups.
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). Set aside.
Using a whisk, gradually stir flour/salt into milk.
In a saucepan, bring the mixture to a boil. Remove from heat.
Add butter, stirring until melted. Slowly stir a little of the hot milk mixture into the eggs, then add the rest of the egg yolks. Gently fold in the beaten egg whites.
NOTE: 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.
Drop mixture from spoon into any boiling stew, gravy, or soup (drop in small portions), let boil for 6 minutes without lifting cover.