Prep 10 mins
Cook 15 mins
I read the reviews so I hunted down the recipe again and it read 1 2/3-2 cups all purpose flour. Sorry for the misprint it should be good to go now. This is a great dumpling recipe.
- 395.10-473.18 ml all-purpose flour
- 236.59 ml buttermilk
- 1 egg, beaten
- 1.23 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt
- Combine buttermilk, baking soda, and baking powder stir until mixture foams.
- Add salt and beaten egg-mix well.
- Stir in enough flour to make a soft but firm dough.
- Drop by teaspoonfuls into simmering broth.
- Cover and simmer gently for 15 minutes.
I made this one despite the negative comment about them not rising because it didn't have any additional fat in it, like shortening. To make it healthier, I left out the salt and used half all purpose flour and half whole wheat flour. After adding one cup of flour, the dough was way too moist. I probably added close to another cup of flour before the consistancy was what I expected. This may have been why they didn't rise for the other person. I checked them after about 10 minutes and to my surprise they had risen a lot. After 15 I wasn't sure they were done, so I cooked them about 20 minutes. I also had put 2 tablespoons of milled flax seed in to make them even healthier. The flax seed and whole wheat flour was plenty of flavor even without the salt.
Sorry, made this exactly as directed. The only reason I gave it one-star was the easy directions. They were just a blob never raised, were just a big fat blob.