Basic Dumplings
Submitted by happyzhangbo
Fluffy buttermilk dumplings loaded with fresh herbs and celery leaves. Butter cut into the dough gives them a tender, biscuit-like texture that soaks up stew beautifully.
YIELD
8 servingsPREP
10 minCOOK
0 minREADY
18 minThese dumplings are built like biscuits, which means they puff up light and tender with buttery layers that drink in whatever broth or stew you drop them into.
Cold butter gets cut into flour with fresh chopped herbs and celery leaves, then cold buttermilk brings the dough together.
The combination of baking powder and baking soda with the acidic buttermilk creates serious lift.
Pat the dough out thick, cut into rough squares (no need for precision here), and they’re ready to crown your next pot of chicken stew, beef bourguignon, or hearty vegetable soup.
Kitchen Tips
- Keep everything cold. Cold butter, cold buttermilk, and minimal handling are what make these dumplings tender instead of tough.
- Cut the dough into rough squares, not perfect circles. Rustic edges create more surface area for soaking up broth.
- Don’t peek while they steam. Once you drop them into the pot and cover it, leave the lid on so the steam does its work.
Ingredients
Directions
Mix together the flour, herb mixture, baking powder, baking soda, salt and ¼ teaspoon pepper in a large bowl.
Cut in the butter with a pastry blender until crumble.
Add the olive oil and buttermilk, stir until well blended.
Turn out onto a floured piece of parchment paper.
Pat into a ¾ inch to 1-inch thick rectangle.
Cut the dough into rough 2-inch squares with a large knife.
Cover with plastic wrap.
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