Food & Cooking Recipes Lunch Recipes Herb Dumplings Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Yield: 6 bowls of soup Use this recipe when making our Consomme with Herb Dumplings. Ingredients 2 large eggs 1 ½ cups all-purpose flour ½ cup water ½ teaspoon salt ¼ teaspoon baking powder 1 teaspoon chopped fresh tarragon or parsley Directions Beat eggs lightly and stir in remaining ingredients. 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. 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. Rate it Print