An excellent way to boost the hardiness factor of any soup or stew is to add dumplings. Whenever I see my bowl has these floating bits of heaven, I am a happy eater. Whether you prefer making gnocci (a form of pasta, really) or the huge biscuit-sized dumplings in farmhouse stew, you can add flavor with herbs. Here’s an easy-mix recipe for dumplings to add to your favorite home-made variety.
P.S. If you want to use fresh herbs, just double the amounts shown.
Delicious herb infused dumplings for soup or stew.
2 cups biscuit mix
1 teaspoon dried thyme
1 tablespoon dried parsley
1/2 cup milk
- In a bowl, combine the biscuit mix with thyme and parsley.
- Add milk and stir to moisten. Dough should be slightly sticky.
- Bring your soup or stew to a boil. The high temperature is necessary to cook the dough.
- Drop dough by tablespoonfuls on top. Resist the urge to make them larger. Large dumplings take longer to cook and are more likely to arrive at the table with an uncooked center.
- Cover and cook for 10-15 minutes.