Cannabis-infused dumplings for soups, stews, casseroles

Makes 4-6 dumplings

1 1/4 cup flour

1 tablespoon baking powder

2 teaspoons sugar

½ teaspoon salt

2 tablespoons cannabutter

2/3 cup milk

2 tablespoons finely chopped parsley and/or dill (I like to use both)


1. In the bowl of a food processor, mix together the flour, baking powder, sugar and salt. Pulse. Add cold cannabutter, and pulse until crumbly. Add milk to make a soft dough that begins to form a ball.

2. Drop the dumplings into the simmering soup. Cover and cook for 15 minutes without lifting the lid. When the dumplings are done they will have floated to the top of the pot and be tender — a thing of beauty.