Instead of the typical Asian flavor of bok choy, this stunning bright pink salad has a creamy feta flavor and a fresh, crisp finish. Bok choy adds a pleasant crunch, beets maintain the earthy tones, and feta and garlic accentuate the flavor.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 slices bacon
- 2 cups all-purpose flour
- 1 pinch salt
- 1 ½ tablespoons baking powder
- 1 teaspoon dried parsley
- ground black pepper to taste
- 2 eggs
- ¼ cup milk
- 1 quart vegetable broth
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
- In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
- In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 499 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great dish after a few adjustments to layout the flavors. I used half veggie and half beef broth, I tripled the bacon, added chopped fresh parsley, green onions, and cheddar cheese with other dried herbs to the dumpling batter. To the broth, I added chopped green onions, mushrooms, red bellpepper and garlic.
I expected much more flavor from these. I doubled the bacon & bacon drippings to no avail. I won’t make again.
I just made these tonight with homemade turkey vegetable soup and they were scrumptious! This is a great recipe allowing you to play with different flavourings against the bacon.
it was soggy and had no taste
I had to add some more milk to the dough. They came out nicely, but weren’t as flavorful as I was hoping.
So good in chicken soup.
These are very yummy after a small tweak… I used chicken broth instead of veggie and omitted the salt. I also used 8 slices of bacon, in my opinion 2 wasn’t enough.
i made theise with chicken stock not vegtable and they turned out grate. if you do this and make them bigger they go grate with any soup you make.
These were just great!! I used them for chicken and dumplings. My hubby who doesn’t like dumplings at all ate 4 of them!! I did do a little playing with the recipe. I doubled the amount of bacon and instead of parsley I used an italian seasoning blend. I plan on making these at least once a week or so.