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Instructions |
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Combine flour, baking powder, and salt in a bowl.
Cut in butter that's been kept at room temperature
or use soft margarine.
Stir milk lightly into the flour mixture with a
wooden spoon and adjust amounts to make sure that
you have a moist dumpling dough.
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Make sure your soup or stew is on a gentle simmer.
The liquid does not have to be boiling to achieve
tender dumplings. Remember that pot temperature
rises with the lid on and you don't want the
contents to stick and burn.
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Drop dumpling dough into the liquid by
teaspoonfuls or for larger dumplings use a
tablespoon. There's no need to worry about shaping
perfect dumplings because they will puff up as
they cook. Cover your pot with a lid so that the
dumplings can steam
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Check your dumplings after 10 minutes. You can use
a knife to cut a slit in one dumpling to check
inside. Cook until dumplings are no longer raw in
the middle. You are now ready to serve your
chicken and dumplings or soup and dumplings. Ladle
into serving bowls, including a dumpling or two
per bowl.
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Originally Submitted
10/14/2010
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