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Cheese-Herb Dumplings for Chicken Stew

  • 2 cups flour 
  • 1 teaspoon salt 
  • 4 teaspoons baking powder 
  • 1 teaspoon chervil 
  • 1/3 cup cheddar cheese, grated 
  • 1 large egg, beaten 
  • 3 tablespoons butter, melted 
  • 2/3 cup milk 
  

Method

Mix flour, salt, baking powder and chervil together. Stir in cheese.

In a separate bowl, whisk egg, butter and milk together.  When well combined, stir into flour mixture to make a moist, stiff batter.

Drop dumplings over a chicken stew. Be sure stew is at full boil.  Cover stew and cook for 15 minutes. Remove cover and cook for another 5 minutes .

 

 

Contributor: Susan Condon

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