1. In a food processor, cream the butter and egg until light (about 30 seconds). 2. Add the flours, salt and nutmeg, then process for 1 minute. 3. Scrape down the bowl, and process for another minute. The dough should forma ball around the middle spindle. (If you don't have a food processor, you can use a mixer, but double the processing time.). 4. Wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings. 5. After the dough is rested, bring the broth to a simmer in a large soup kettle. Adjust the heat if needed to maintain a gentle simmer. 6. Scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth. 7. After all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy. 8. Ladle the soup into serving bowls, and top with the chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
