Ingredients

• 1 C Cornmeal
• 3/4 C White Flour (All Purpose Unbleached Flour)
• 1 tsp Double Acting Baking Powder
• 1 Tbsp Basil
• 1 Tbsp Parsley
• 1 tsp Salt (or Garlic Salt)
• 1/2 tsp Peppercorn
• 2 Tbsp THRIVE Scrambled Egg Mix or 1 whole egg
• 1 Tbsp Olive Oil
• 1 C Water, very warm
• 3 Tbsp More water if using the Scrambled Egg Mix
• 1/2 C THRIVE Shredded Cheddar Cheese - rehydrated ** could use Parmesan or other hard cheese of your choice

Directions

1. Directions:
2. Mix all the dry ingredients in a large bowl.
3. If using whole egg, lightly beat egg before adding to water.
4. Add water to the dry mix, stir and blend well.
5. Add in the cheese and mix well.
6. Let sit about 5 minutes before cooking.
7. How to cook:
8. My favorites way to prepare these are to simmer in approximate 6 cups of chicken broth. I use a cookie scoop, to make it easy on myself and to create uniform size dumplings. I use the 2 tablespoon size scoop. Don't over crowd your pan, they will plump up some during cooking. Simmer for 10 minutes.
9. Alternatively, you could add these to soup or stew, cover will a lid and let simmer. Make sure you have enough liquid in your dish to allow the dumpling to absorb some of the flavor.
10. Pictured above:
11. After I cooked all my dumplings (my batch for 5 servings made 15 dumplings) I used the leftover chicken broth (water & Thrive Chicken Bouillon) to make a Tomato & Red Bell Pepper Bisque. This was created by straining the broth (didn't want any leftover cornmeal bits in the broth), added Thrive Red Bell Pepper, Thrive Tomato Powder, and minced garlic. Let simmer a few minutes. Then, using an immersion blender (you could use a regular blender) to make the smooth creamy bisque. Finished it with a bit of cream. Garnished with Thrive Chives.