Randy Shore's Dumplings

Published in: Vancouver Sun

1 cup flour
2 teaspoon double action baking powder
1/2 teaspoon salt
1 egg
1/3 cup milk (rough measure -- see instructions)
Chopped herbs -- parsley, sage and thyme

Simmer your stew, fricassee or soup in a large, wide-based pot. You do not
want to boil your dumplings. Go out to the garden and pick a handful of
parsley and a few leaves of sage and thyme. Finely chop a green onion if
that appeals to you, but I prefer herbs alone. Sift flour, baking powder
and salt into a mixing bowl. Break your egg into a measuring cup and top
it up to 1/2 cup with milk. Whisk the wet ingredients and stir the mixture
into the dry ingredients and your greens. The result should be thicker
than a batter, but looser than dough. Add milk if it doesn't ooze just a
bit. Using a tablespoon quickly drop a dozen balls of dough on top of your
simmering stew and cover with a tight-fitting lid to steam the dumplings
for ten minutes. Leave a bit of space between them so they can expand.
Serve right away and if they aren't the best thing you ever ate, I'll
refund the price of your parsley.


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