New This Month

Herb Dumplings

Use this recipe when making our Consomme with Herb Dumplings.

  • Servings: 6

Source: Martha Stewart Living, April/May 1993


  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon chopped fresh tarragon or parsley


  1. Beat eggs lightly and stir in remaining ingredients.

  2. Bring a pan of salted water to a simmer. Drop tiny spoonfuls of batter into water. Simmer until dumplings are tender and rise to the surface, about 4 to 5 minutes.

  3. Remove dumplings from water with a slotted spoon and set aside until ready to serve; reheat in consomme.

Cook's Notes

For the lightest texture, precook the dumplings as close to serving time as possible.

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