BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

DUMPLINGS-flavored with prosciutto, chive, parmesan cheese

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Use on chicken soup instead of mahzo balls or on minestrone without the pasta. Eliminate prosciutto to make it vegetarian.

Ingredients:

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 Tablespoons dry aged parmesan cheese
  • 2 Tablespoons crispy prosciutto bits
  • 1 Tablespoon chopped chives or parsley, fresh, wash, & towel dried
  • 1 cup cold buttermilk
  • 4 tablespoons unsalted butter, melted, slightly cooled
  • 1 large egg white

Method:

Wisk together flour, baking soda, sugar, and salt. Toss in prosciutto bits, cheese, and chives. Set aside. In separate container, combine buttermilk, butter and oil. (butter will solidify in small pieces). Add egg white and blend with fork. Add the wet mixture to the dry, stirring just to incorporate and batter pulls away from sides of bowl. Drop batter into simmering soup using a greased 1 ouce portion scoop or use a greased coffee spoon. Place 1 inch appart. Cover pot with lid wrapped in tea towel*. Cook till toothpick comes out clean about 12 minutes. Serve immediately.

*the idea for wrapping lid in tea towel came from Cook’s Illustrated




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