Basic Dumplings
.
Yield
8 servingsPrep
10 minCook
0 minReady
18 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
plus more for dusting |
|
| ¾ | cup |
mixed herbs
and celery leaves, freshly and finely chopped |
* |
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | tablespoons |
butter, unsalted
cold and cut into small pieces |
|
| 1 | tablespoon |
olive oil
or canola oil |
|
| 1 ½ | cups |
buttermilk
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
plus more for dusting |
|
| 177 | ml |
mixed herbs
and celery leaves, freshly and finely chopped |
* |
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 75 | ml |
butter, unsalted
cold and cut into small pieces |
|
| 15 | ml |
olive oil
or canola oil |
|
| 355 | ml |
buttermilk
cold |
|
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.
