2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon chervil
1/3 cup cheddar cheese, grated
1 egg, beaten
3 tablespoons butter, melted
2/3 cup milk
Serving Size : 6
These fluffy dumplings with crusty tops are excellent with chicken stew and may be adapted for beef stew by substituting rosemary and thyme for chervil and omitting the cheese. Stir flour, salt, baking powder and chervil together. Stir in cheese. Mix egg, butter and milk together and stir into flour mixture to make a moist, stiff batter. Using 2 teaspoons, drop dumplings over bubbling stew. Cover and cook for 15 minutes, keeping stew at a slow boil. Cook, uncovered, for 5 minutes longer.
Per serving: 256 Calories; 10g Fat (35% calories from fat); 8g Protein; 34g Carbohydrate; 56mg Cholesterol; 717mg Sodium
NOTE:
The creamy richness of this traditional chicken stew comes from the roux, which is cooked slowly to a golden brown. Top the stew with Cheese-Herb Dumplings.