It's raining again, so it's a chicken soup and herb dumpling night. I am posting the gluten-free version via Better Hagman's "Gluten-Free Gourmet Cooks Fast and Healthy". You can just substitute the first two flours for 1 cup all purpose white flour.
Fluffy Herb Dumplings
1/2 cup white rice flour
1/3 cup potato startch flour (Not potato flour)
2 tsp baking powder
1/2 tsp sugar
1 extra large egg
1/3 cup milk
1/2 tsp basil
1 Tbs parsley, chopped
2 Tbs finely chopped onion
In a mixing bowl, whisk together first 5 ingredients. Set aside.
Beat the egg and milk together in a small bowl. Make a well in the center of the flour mixture and stir in the liquids. Fold in herbs and onions.
Drop by tablespoonfuls into the simmering soup. The dumplings can be close together. Cover tightly with pot lid and reduce to a simmer. Cook about 15 minutes. Makes 4 - 6 servings.
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