Herb Dumplings

Robbie McCubbin

Robbie McCubbin

31st January 2011
Robbie McCubbin

Herb Dumplings

Use on stews


  • 2 finely diced shallots
  • 100g unsalt butter
  • 10ml olive oil
  • 800g old bread
  • 250g white flour
  • 7 eggs
  • 1/2 ltr milk
  • 30g fresh chopped chives
  • 30g fresh chopped tarragon
  • 30g fresh chopped parsley
  • 10g sea salt
  • 5g milled white pepper


1. Saute shallots in olive oil, do not colour, soften bread in milk
2. Add softened bread to shallots & add in chopped herbs
3.Add in flour & eggs , season & mix to a dough by hand
4. Rest & refridgerate for 30mins
5. Gently poach in chicken / veg stock

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