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Ingredients
180 ml water
85 g unsalted butter for the dough
120 g all-purpose flour
2 g salt
15 g Dijon mustard
50 g Parmesan finely grated- 1 tbsp mixed fresh herbs finely chopped parsley, chives and/or tarragon
140 g whole eggs lightly beaten and weighed without shell; add gradually as needed- 1 tbsp unsalted butter for finishing
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Bring the water, dough butter and salt to a boil in a saucepan. Remove from the heat, add the flour all at once and stir firmly until combined.
- Return to medium-low heat and cook, stirring constantly, until the paste is smooth, pulls together and no longer smells of raw flour. Transfer to a bowl and mix in the Parmesan, Dijon and herbs.
- Stir to release steam and let the paste cool below 125°F before adding eggs. Beat in the weighed egg gradually until the dough is smooth, thick and pipeable, stopping before it becomes runny. Cover and refrigerate for 30 minutes.
- Bring a wide pan of water to a gentle simmer. Transfer the dough to a sturdy piping bag with a plain opening about 1/2 inch wide. Pipe a short test piece just above the water, cutting off a roughly 3/4-inch length with scissors; keep hands clear of steam and hot water.
- Poach gently until the dumpling rises, then continue until firm and cooked through. Check the test piece: the center should reach 160°F and be set rather than wet paste. Use the test to judge the size and cooking needed for the remaining pieces; floating alone is not the endpoint.
- Pipe and poach the rest in small batches without crowding. Lift with a slotted spoon and drain well. Melt the finishing butter in a wide skillet and turn the cooked dumplings gently in it until hot and lightly golden. Serve promptly.
- For leftovers, cool in a shallow container and refrigerate within 2 hours at 40°F or below. Use within 3–4 days and reheat to 165°F.
Notes
The egg amount is added by texture; you may not need the last small amount.
This home version uses a specified 50 g Parmesan and 2 g salt in the base batch.
Four small portions are a serving suggestion rather than a measured dumpling count.
Do not taste raw dough.
