I love this recipe - although the dumplings always come out pinkish in color when cooked in chicken broth, the flavor is worth it. Salt, herbs... you've always got to adjust them to taste, and at a full tsp, we actually liked them... but when I make these for guests, I cut it down to the 1/4 to 1/2 that all agree is the right amount! The dumplings seem to come out best if the "batter" is allowed to sit for a half hour or so, and the NO PEEKING WHILE COOKING rule should be followed.
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I love this recipe - although the dumplings always come out pinkish in color when cooked in...