Chef David Davenport’s dumplings are a delicious comfort food for these cold, wintery days. Keep an eye out for his take on a few Chinese dishes in the next couple weeks.
Parsley and Sage Dumplings
Bloomington Cooking School
3 cups chicken broth
2 cups flour
1 tablespoon baking powder
3 teaspoons sugar
1 teaspoon salt
1 teaspoon celery seed
2 teaspoons dry sage powder
1/2 cup onion, finely chopped
1/2 cup fresh parsley, chopped
1 cup milk
1) Heat chicken broth in a large skillet.
2) Mix flour, baking powder, sugar, salt, celery seed, and sage. Then fold in onion and parsley.
3) Mix in milk to bind the dough. Do not overly mix.
4) Roll the dough into rolled into walnut-size balls, place them into the simmering broth and cover with a lid.
5) The dumplings are done when they are firm to the touch and and inserted toothpick comes out clean.