Cornmeal-Herb Dumplings

Cooking Light

The dough can be prepared, covered, and chilled about a half-hour ahead of time.

8 servings (serving size: 4 dumplings)


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1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons dried dill
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
1 tablespoon olive oil
2 eggs


Combine the first 6 ingredients in a medium bowl. Combine water, olive oil, and eggs, and stir well. Add to dry ingredients, stirring until well-blended. With moistened hands, shape the dough into 32 (1-inch) balls, and set aside.

Bring 2 quarts of water to a simmer in a large saucepan, and add half of dumplings. Cover and cook for 10 minutes or until done (do not let boil). Remove the dumplings with a slotted spoon; set aside, and keep warm. Repeat procedure with remaining dumplings.

Created date

June 2004

Nutritional Information

Calories 148
Caloriesfromfat 23 %
Fat 3.7 g
Satfat 0.7 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 4.5 g
Carbohydrate 24.3 g
Fiber 2.1 g
Cholesterol 55 mg
Iron 1.7 mg
Sodium 316 mg
Calcium 82 mg