Ingredients

• 1 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons (1/4 stick) cold butter, cut into pieces
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 cup plus 2 tablespoons milk (do not use low-fat or nonfat)
• Melted butter

Instructions

1. Stir flour, baking powder and salt in medium bowl to blend. Add 2 tablespoons butter. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Add parsley and thyme. Gradually add milk, mixing until dough comes together. On lightly floured surface, press out dough to 6-inch square. Cut dough into 24 pieces.
2. Bring 1 inch of water to boil in large saucepan. Butter vegetable steamer rack; place rack in pan. Arrange dumplings in single layer on rack. Cover pan; steam dumplings until doubled in size and cooked through, about 14 minutes. Using tongs, transfer dumplings to bowl. Drizzle with melted butter and serve.