• Ingredients: 17
  • Serves: 12
  • Prep: 40 mins
  • Bake: 40 mins

Fresh-herb dumplings with large eggs, whole milk, chopped fresh chives, large egg yolks, unsalted butter, melted, chopped fresh italian parsley, chopped celery leaves, coarse kosher salt, freshly ground black pepper, all purpose flour. To make this fresh-herb dumplings for 12 persons you will need 40 mins for preaparation and 40 mins for baking.




  • lettuce, sliced tomatoes, coleslaw, pickles, sliced raw onion and/or sautéed golden brown onions , ketchup, barbecue sauce, and garlic yogurt sauce

For the shrimp:

  • Special equipment: Deep-fat thermometer

For the brûléed figs:

  • 16 fresh figs
  • 1/2 cup turbinado sugar**
  • 1 tbsp. fleur de sel

To serve:

  • Special equipment: 2 large baking sheets; parchment paper; aluminum foil


  1. Step 1 Whisk first 7 ingredients, 1 teaspoon coarse salt, and pepper in large bowl until blended. Whisk in flour (batter will be soft).

    For this step you will need

  2. Step 2 Bring large pot of water to boil. Stir in 1 1/2 tablespoons coarse salt. Working with half of batter at a time, quickly add dumpling batter to pot by teaspoonfuls, submerging teaspoon with batter into boiling water each time and shaking spoon to dislodge batter.

    For this step you will need

  3. Step 3 Cook dumplings at gentle boil until just tender (do not overcook), about 8 minutes per batch. Using large skimmer, transfer dumplings to large rimmed baking sheet.

    For this step you will need

Nutrition information

Calories 121 Carbohydrates 13 g (4%)
Fat 6 g (9%) Protein 4 g (9%)
Saturated Fat 3 g (14%) Sodium 464 mg (19%)
Polyunsaturated Fat 1 g Fiber 1 g (2%)
Monounsaturated Fat 2 g Cholesterol 101 mg (34%)