Little Dumplings with Leftover Roast and Veggies
Ingredients
- 1 large egg
- 8 tablespoons unsalted butter, softened
- 3/4 cup sour cream
- 1 tablespoon chopped fresh chives
- Kosher salt
- 2 cups all-purpose flour, plus more for rolling the dough
- 4 tablespoons unsalted butter
- 1 to 2 cups pulled roasted meat (I'm using leftover chicken)
- 2 cups leafy greens (I'm using spinach)
- 1 tablespoon chopped rosemary, optional
- 2 tablespoons grated Parmesan
Instructions
Little Dumplings with Leftover Roast and Veggies serves 6 original recipe by Food Network.
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