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Posts Tagged ‘patachou dumplings’

These lovely silky eggy dumplings are a family favorite and go great in soups, chicken and dumplings, or  beef stew. They are made like a classic patachou, or cream puff dough. This recipe makes a large batch and can easily be cut in half, using two eggs.

1 cup water          1/2 cup butter          1 tsp. salt          1 cup white flour

3 eggs

Optional additions:

Coarsely ground black pepper, snipped chives, dried parsley, or nutmeg.

Add butter to salt and water in a saucepan, and bring to a boil. Add flour all at once and stir immediately until the mixture does not stick to the pan and becomes a smooth paste. Remove from heat. Let cool for three minutes or so. Add eggs, one at a time, beating with wooden spoon until each egg is incorporated into the mixture. You may use an electric mixer for this part, but all it takes is a few minutes and a little elbow grease. Using two spoons, drop dough in pieces about the size of a walnut into boiling soup or stew. Cover and cook for 20 minutes. Do not uncover until the time is up.   They will rise high and then shrink down. Don’t worry, this is exactly what to expect.

dumplings

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