Like the cornmeal version, these dumplings may be cooked in broth or added directly to a soup or stew instead of cooked in water. Dumplings add fiber to a soup or stew and sop up the flavors of the liquid.
INGREDIENTS | SERVES 6
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon cold butter
- 1 cup milk
Mix the flours, baking powder, and salt together in a food processor.
Add the butter and pulse until the mixture is sandy in texture.
Add the milk and process until dough just comes together.
Roll out the dough on a floured surface ½″ thick and cut into squares.
Bring a large pot of salted water to boil and drop the dumplings in. Cover and boil over medium-high heat for 20–25 minutes. Drain and serve hot.
Protein: 6.27 grams
Carbohydrates: 32.64 grams
Fiber: 3.00 grams
Fat: 2.93 grams
Dumplings are a substitute for bread that a busy cook can make in minutes. They are related to pasta and matzo balls, adding body to a thin soup. Make tiny ones for children — they will absolutely love them. Refer to little dumplings as “surprises” in your soup to get them to eat the vegetables around the dumplings.