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Recipe Summary

prep:
25 mins
cook:
30 mins
Servings:
8
Yield:
8 side-dish servings
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Ingredients

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Directions

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  • For dumpling dough, in a medium bowl, stir together flour, baking powder and salt. Make a well in center of flour mixture. In a small bowl, combine egg and milk. Add egg mixture all at once to flour mixture; stir until combined. Cover and set aside.

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  • In a large saucepan, cook onion in hot butter over medium heat for 3 to 5 minutes or until onion is tender. Add broth, potatoes and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

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  • Drop rounded teaspoons of dumpling dough into potato mixture (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until potatoes are tender and dumplings float.

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  • In a medium bowl, stir together whipping cream, chicken soup and white pepper; add to potato mixture. Cook and stir about 5 minutes or until heated through. Remove bay leaves; discard. Makes 8 side-dish servings.

Nutrition Facts

323 calories; total fat 20g; saturated fat 11g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 89mg; sodium 677mg; potassium 265mg; carbohydrates 29g; fiber 1g; sugar 2g; protein 7g; trans fatty acidg; vitamin a 680IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 91mg; iron 1mg.

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