Grandma's Light and Fluffy Dumplings
- 1 c
- flour, added gradually
- egg yolks, reserve whites
- 2 tsp
- 1 c
- 1/2 tsp
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).
Using a whisk, gradually stir flour/salt into milk.
Remove from heat.
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.
I use 1 sprig fresh parsley minced finely or 1 tbsp dry. mix well and then fold in the egg whites.
Will be light and delicious!