Check out this Web Exclusive- The following recipe was omitted from Chef Dave Reera’s Pot Roast at the Meet the Chef event on September 10th, 2015. This is a great Fall or Winter dish to try!
all purpose flour, 2 cups
1 1/2 tsp of salt
1 1/3 cup of milk
4 Tbsp butter, soft cubes
2 Tbsp of chopped herbs (thyme, sage, rosemary and parsley)
In a large mixing bowl, add flour, soft butter, herbs, salt, and black pepper and mix well until the butter is evenly distributed. Add the milk to the flour-herb mixture and mix until it is a homogenous mass and hold covered for 20 minutes.
In a casserole dish (or on the stove top in pot), add veal and chicken stock, salt, pepper, and bring to a simmer. Spoon the dumpling dough into the simmering stock and cook covered for 10 to 12 minutes (depending on size).
Take the lid off and cook uncovered for four more minutes, or until the dumplings stiffen and darken a bit. Carefully remove the lid and scoop the dumplings out of the hot stock and garnish (on top of) plated pot roast.