Puffy Dumplings in Broth
These dumplings can be used in any soup you like—not only in Asian recipes but also in Mediterranean vegetable soups and even in Hungarian goulash.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- ¼ cup brown rice flour
- 1 tsp. baking powder
- ½ tsp. ground black pepper
- 1 Tbsp. chopped chives
- 1½ Tbsp. whole milk
- 1 large egg, beaten
- 4 cups vegetable broth
- In a medium bowl, mix the rice flour, baking powder, black pepper, and half of chopped chives.
- Stir in the milk and egg until a stiff dough is formed.
- Heat broth in large pot. Drop by half-teaspoonfuls into hot broth. Stir gently so that the dumplings cook evenly. Remove dumplings, or serve in broth. Garnish with remaining chives.