Herb Dumplings with Baby Spinach
INGREDIENTS:
1
cup flour
1-1/2 Tablespoons minced fresh herbs
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons shortening
1/2 cup milk or soy milk
6 cups vegetable broth
4 cups fresh baby spinach
1-1/2 Tablespoons minced fresh herbs
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons shortening
1/2 cup milk or soy milk
6 cups vegetable broth
4 cups fresh baby spinach
TO
PREPARE:
Combine the flour, herbs, baking powder
and salt in a bowl and mix well. Cut in the shortening until
crumbly. Add the milk and stir with a wooden spoon until mixed.
Place the dough on a lightly floured surface. Knead for 1 minute.
Pat the dough into a 1/2–inch-thick rectangle. Cut into 32 pieces.
Bring the broth to a simmer in a
stockpot. Add the dough pieces. Cook, covered, for 10 to 13
minutes; do not remove the lid until the dumplings are cooked through.
Fold in the spinach with a heatproof rubber spatula. Cook for 1 to 2
minutes. Serve immediately.
Note:
You can use any of your favorite fresh herbs for the dumplings. This is a
light, healthy, and satisfying dish.
SERVES: 4
