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Directions
Melt the butter in a saucepan, add the thyme and the chopped onion and cook until the onion is soft but don't let it brown. Then remove from heat and let cool.
In a bowl, mix together the parsley, flour, baking powder, salt and shortening, and cut the shortening into the flour mix. Then add the onion mix and stir lightly to distribute. When you have done this, add water a tablespoon or two at a time. Stop adding water when the dough will hold together. You don't want it sticky, and you don't want to over handle the dumpling dough or the dumplings will get tough, so with each water addition stir "very broadly", just enough so that you can get an idea of whether more water is needed.
Form into dumplings; you should be able to get about 12. Press a piece of the cheese into each, then reform the dough to cover the cheese in the centre.
Add to a soup at the end of cooking or cook on their own in simmer water or stock. Simmer for 10 to 12 minutes.
See Also
Dumplings
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