Dumplings |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 eggs | 1/2 cup minced onions | 2 teaspoons baking powder |
| 1-1/4 teaspoons salt | 1 teaspoon dry mustard | 1 teaspoon ground red pepper (preferably cayenne) |
| 3/4 teaspoon dried thyme leaves | 1/2 teaspoon ground nutmeg | 1/2 teaspoon rubbed sage |
| 1/2 cup milk | 1/4 pound (1 stick) unsalted butter, melted | 2-1/2 cups all-purpose flour |
| 1 | In a large mixing bowl combine the eggs and onions. Beat vigorously with a metal whisk until frothy, about 2 minutes. Add the baking powder (break up any lumps) and seasonings and whisk until blended. Stir in the milk and butter. Gradually add the flour; stir in the center at the beginning of each addition so it doesn't lump, then beat until smooth, adding about a third of the flour at a time. Cook as directed in Creole Chicken and Dumplings. |