As we’re approaching warmer days there are still a few extra cold, early spring days that warrant a warm bowl of comfort. These dumplings do just that - comfort and fill you up. If you’re making chicken soup or bone broth, this is the perfect way to put the crowning glory on that pot of golden broth. Feel free to use whatever flour you prefer. I’ve used rice and buckwheat flours to make gluten-free with success or any all-purpose wheat flour will work too.

1 1/2 cups buckwheat (or other flour)

1 1/2 teaspoons baking powder

3/4 teaspoons Maldon sea salt

pepper to taste

3/4 cup buttermilk (or thinned yogurt)

1 egg

2 Tablespoons melted butter

1/2 cup parsley, chopped

1/4 cup chives, finely chopped

Method:

1. In a large mixing bowl combine all the ingredients and mix until combined.

2. Ladle by Tablespoons on top of the simmer stock or soup and cover with a lid

3. Simmer for approximately 20 minutes and ladle into soup bowls.