Home : Chef Paul's Recipes


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.

4 eggs
½ cup minced onions
2 teaspoons baking powder
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.

Price: $3.00
Vegetable Magic® 2oz.
Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

« Back