Cornmeal Herb Dumplings
Elevate your soups and stews with these tender and flavorful Cornmeal Herb Dumplings, a delightful twist on traditional dumplings. Made with a blend of all-purpose flour and golden cornmeal, these little beauties boast a subtle, nutty texture and are infused with fresh parsley and thyme for a fragrant burst of earthy flavor. The secret to their fluffy perfection lies in combining cold, cubed butter with a simple mixture of milk and egg, ensuring a soft, pillowy bite every time. Ready in just 30 minutes, these dumplings cook directly on a simmering pot of broth, making them a perfect one-pot addition to your favorite comforting dishes. Whether you're ladling them over a hearty stew or enjoying them alongside a steaming bowl of soup, these cornmeal herb dumplings are a classic comfort food reimagined with a rustic, herbaceous flair.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Unsalted butter, cold and cubed
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme leaves, chopped
- 0.5 cup Milk
- 1 large Egg
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients, and use a pastry cutter or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
Stir in the chopped parsley and thyme to evenly distribute the herbs.
In a separate small bowl, whisk together the milk and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Be careful not to overmix; the batter should be soft and sticky.
Bring your soup, stew, or a pot of simmering broth to a gentle boil.
Using two spoons, drop spoonfuls of the dumpling batter onto the surface of the simmering liquid. Space the dumplings slightly apart to allow them to expand.
Reduce the heat to low, cover the pot with a lid, and let the dumplings cook for about 12-15 minutes, or until they are puffed up and cooked through (a toothpick inserted into the center should come out clean).
Carefully transfer the cooked dumplings to a serving dish or serve directly from the pot as part of your soup or stew.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 292 mg | 98% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 222 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
