Learn how to make light and fluffy herb dumplings from the Kenmore in-house chef Kari Karch!
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431 per serving
- 2 flours
- 1/3 cup minced herbs (dill, parsley, thyme)
- 4 teaspoons baking powder
- 2 teaspoons salt
- 3 tablespoons butter
- 1 cup plus 3 Tablespoons whole milk
In a small saucepan, heat butter and milk till scalding. In a large bowl, slowly mix milk mixture into dry ingredients making sure to not overmix. Spoon onto parchment lined sheet tray and chill for 1 hour. While dumplings are chilling, make the supreme sauce.