Butter Dumplings
These soft and buttery dumplings, inspired by Mimi's recipe, are perfect for family gatherings or cozy dinners, bringing warmth and comfort to your table.
Ingredients
Main Ingredients
- 50 g soft Butter Room temperature butter is crucial for blending.
- 2 large Eggs Use fresh eggs for the best flavor and texture.
- 100 g all-purpose Flour Prefer quality brands like King Arthur or Bob’s Red Mill.
- 2 tbsp Milk Whole milk brings richness; alternatives can be used.
- 1 handful chopped Parsley Fresh parsley adds color and freshness.
- 1 pinch freshly grated Nutmeg This spice enhances the flavor beautifully.
- 1 pinch Salt Balances sweetness and enhances flavors.
Instructions
Preparation
- Gather all your ingredients and tools to prepare your workstation.
- In a large mixing bowl, beat the softened butter with the eggs using a hand mixer or whisk until smooth—about 3-4 minutes.
- Gradually fold in the flour and stir in the milk to keep the dumplings light and airy.
- Add the chopped parsley, nutmeg, and salt to season.
- Cover the bowl and let the dough sit at room temperature for about 30 minutes.
- Using two teaspoons, scoop out small portions of dough and roll them into balls using slightly moistened hands.
- In a pot of boiling broth or salted water, gently add the dumplings and let them simmer for about 5 minutes until they rise.
Notes
These dumplings can be stored in the fridge for up to 3 days or frozen for 3 months. Make-ahead: Prepare the dough a day prior and refrigerate. If dumplings don’t rise, ensure the batter was not too thick and simmered long enough.