Fluffy Cajun Dumplings2016-04-01
- Course: Main Dishes
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This recipe was originally posted to the Cajun French Virtual Table Francaise Facebook Group. It’s different from other dumplings posted on the site because it’s light and fluffy, and features parsley and onion tops. The author, Jamie Sellers, said “We cooked our dumplings in a pork roast and gravy. You can substitute pork for chicken, beef, lamb, sausage. Whatever you prefer.”
- 2 cups all-purpose self-rising flour
- 1 tsp sea salt
- 1 tsp cayenne pepper
- 1/2 tsp ground black peppercorn or black pepper.
- 1 egg
- 1/2 cup packed parsley
- 1/2 cup packed onion tops
- 1 cup water
Mix all dry ingredients. If you don't have self-rising flour, you can add about 1 tsp baking powder to compensate.
Mix the egg, water, parsley and onion tops.
Add dry ingredients to mixture. The consistency should be like pancake batter and thick enough to spoon into the pot. If you prefer fluffier and spongier dumplings, add 1/2 tsp baking powder.
Drop the dumplings from a teaspoon or tablespoon into the gravy. When dropping the dumplings, you may have to add water to the gravy you're cooking it in. It has to have enough water to be able to cook them in it. If you don't have a lot of gravy, you can pour gravy over the top of the dumplings, then flip the dumplings once the bottom cooks a bit.
Cook closely covered for 10-15 minutes. Over cooking will make the dumplings tough and chewy. When cooked just right they are very light and fluffy when you bite into them.