Dumplings for chicken soup

By msweeney

Ingredients

• Dumpling
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 eggs
• 3/4 to 1 cup buttermilk

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.