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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dumplings for Soup or Stew Recipe

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This recipe for Dumplings for Soup or Stew is from The Robinson Clan Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sifted pastry flour
1 tsp salt
4 tsp baking powder
2 Tbsp chopped parsley/finely shredded spinach, if desired
2 Tbsp fat
2/3 cup milk
extra flour for coating
Directions:
Directions:
Mix and sift the dry ingredients.
Add spinach/parsley if desired.
Cut in the fat until it is the texture of meal.
Stir in the milk to make a sticky dough.
Cut out the dumplings (about 12) with a tablespoon and drop into a pan of flour.
Have the unthickened stew/soup boiling gently; make sure there is room for the dumplings to rise.
Drop dumplings in quickly, spacing evenly, and cover the pot.
Keep a gentle boil (no peeking!) for 15 minutes.
Remove dumplings, thicken stew if desired; serve on top.

 

 

 

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