In an effort to check favorite recipes in my upcoming cookbook-memoir, The Lobanovsky Family Table, I recently revisited Mama’s dumplings. Feather light and buttery they are the perfect addition to a winter soup. Try them and see…
1/3 cup water, 3 Tbs[p. salted butter, 1/3 cup flour, 1 beaten egg. Bring water and butter to a boil, add flour and blend in quickly. Work the egg into the dough. Bring your soup or broth to a boil. Using a teaspoon, drop in the dumpling dough. Lower the flame to simmer, cover your pot and cook for 5 minutes, until dumplings are puffed and floating. Enjoy!
(For a twist: add 1-2 Tbsp. chopped chives to the dough)
