Ingredients

　　1/2 teaspoon salt

　　1 small onion, chopped

　　1 egg

　　2/3 cup liquid from cooked turnips

　　Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid. Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.

　　Paula Deen's Kitchen Classics