Mix flours, baking powder, salt and parsley in med. bowl. Cut in shortening using pastry blender, 2 knifes, or mashing with your fingers. Stir in milk, and allow to sit for 1-2 minutes - mixture will thicken.
Bring stew to a slow boil. When carrots are almost tender (it is difficult to pierce with fork) stir stew well and then drop dumplings by spoon onto meat and veggies - you should get about 10. Be sure there is meat to land on - if they hit just liquid, they'll sink and get mushy.
Cook in boiling stew for 10 minutes UNCOVERED. Then cook for 10 minutes COVERED. No Peeking! Dumplings should have risen and be firm and fully cooked inside.
Serve 1 or 2 dumplings in a bowl, smothered with stew - enjoy!!
|