Serve these dumplings with Café Zuzu's Chicken with Vegetables
Ingredients
Nonstick vegetable oil spray
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 tablespoons butter, cut into 1/2-inch cubes
1/2 cup whole milk
2 tablespoons chopped fresh Italian parsley
Special equipment: bamboo steamer or metal steamer rack.
Directions
Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.
