from the kitchen of Chef Paul Prudhomme
This dumpling recipe accompanies the "Louisiana Chicken and Dumplings" recipe, however it can be used with other meats or done by itself.
½ cup minced onions
2 teaspoons baking powder
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
½ teaspoon ground nutmeg
½ teaspoon rubbed sage
½ cup milk
¼ pound (1 stick) unsalted butter, melted
2½ cups all purpose flour
how to prepare
Combine the eggs and onions in a large bowl and beat vigorously with a whisk until frothy, about 2 minutes. Add the baking powder (break up any lumps) and seasonings, and whisk until blended. Stir in the milk and butter. Gradually add the flour, a third at a time, to the center of the mixture, beating well after each addition. Cook as directed above.