This dumpling recipe accompanies the "Louisiana Chicken and Dumplings" recipe, however it can be used with other meats or done by itself.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
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.