Several weeks ago, I shared the recipe for the best chicken and dumplings I’ve ever made (https://crapsmanship.com/2017/01/05/my-best-chicken-and-dumplings/). The recipe is definitely a keeper! But, in a nostalgic mood for my mother’s dumplings, I made a slight revision to the dumplings ingredients. Mom made her dumplings with a healthy dose of cornmeal. They were light, delicious, and had an interesting and agreeable texture. So the last time I made dumplings, I substituted cornmeal for part of the flour. I didn’t quite hit on my mom’s version, but I think this represents a good attempt. Bon appetit!
Mom’s Dumplings
1-1/2 cup AP flour
1 cup cornmeal
1 Tbsp. baking powder
1/2 tsp. baking soda
6 Tbsp. unsalted butter, melted
3/4 cup buttermilk
2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. pepper
Whisk the flour, cornmeal, baking powder, baking soda, salt, and pepper in a medium bowl. Whisk in melted butter, buttermilk, and parsley. Drop by small spoonfuls into the prepared broth. Simmer, covered, until the dumplings are firm, about 20 minutes.
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