Pesto Dumplings

10 Oct

Pesto Dumplings


  • 2 cups chicken broth, boiling
  • 1 stick salted butter, thinly sliced
  • 1 tsp baking powder
  • 4 1/2 cups flour – do not sift
  • 1 tsp salt
  • 1/2 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup grated Parmesan Cheese
  • 2 cloves of garlic, minced

Remove the boiling chicken broth from heat and add the butter slices. Let the butter melt into the broth. In a large bowl whisk together the baking powder, flour, salt, basil, parsley, Parmesan cheese and garlic until the herbs are coated with flour. Make a well in the flour mixture and add all of the buttery chicken broth at one time and stir until mixed. On well floured surface roll out the dumpling dough about 1/4″-inch thick and cut into 1 inch squares. Allow the dumplings to rest on parchment paper until ready to be cooked or lay them on a cookie sheet and place in the freezer. Once frozen store in a zip lock freezer bag for future use. When cooking frozen dumplings bring the to room temperature before adding to boiling soup or broth. Add to boiling broth or soup, cover and boil for about 15 minutes.

Suggestions: These are wonderful in my “Creamy Tomato Basil Soup” or try them in place of my “Basic Rolled Dumplings” in my “Chicken and Dumplings” recipe.


Posted by on October 10, 2012 in Soups and Stews


Tags: , , , ,

6 responses to “Pesto Dumplings

  1. Auntie Adara

    October 10, 2012 at 9:54 PM

    Looks yummie

  2. jujuskitchen

    October 11, 2012 at 5:09 AM

    Sounds declicious – just lost all my basil in a hard freeze – it is always the first to go. I will make these sometime – I am sure basil is still plentiful in the stores 🙂

    • flyfishbrat

      October 11, 2012 at 6:35 PM

      So sorry to hear you lost your basil before freezing some of it. Please try the dumplings, although I generally don’t care for dumplings I really enjoyed the flavor.

  3. trkingmomoe

    October 11, 2012 at 10:52 AM

    O do they look good and will make soup so good. Thanks for sharing.

    • flyfishbrat

      October 11, 2012 at 6:36 PM

      Thanks very much, Mark loved them in my Tomato Basil Soup.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: