Fresh Herb Dumplings

Fresh Herb Dumplings

These dumplings can go into a soup or add your favorite sauce.

3 large eggs

1/2 cup whole milk

1/2 cup chopped fresh chives

3 large egg yolks

3 tablespoons unsalted butter, melted

3 tablespoons chopped fresh Italian parsley

3 tablespoons chopped celery leaves

1 teaspoon plus 1 1/2 tablespoons coarse kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups all-purpose flour

1. Whisk first 7 ingredients, 1 teaspoon coarse salt, and pepper in large bowl until blended.

2. Whisk in flour (batter will be soft).

3. Bring a large pot of water to boil.

4. Stir in 1 1/2 tablespoons coarse salt.

5. Working with half of batter at a time, quickly add dumpling batter to pot by teaspoonfuls, submerging teaspoon with batter into boiling water each time and shaking spoon to dislodge batter.

6. Cook dumplings at a gentle boil until just tender (do not overcook), about 8 minutes per batch.

7. Using large skimmer, transfer dumplings to a large rimmed baking sheet.

DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.