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Prep 5 mins
Cook 10 mins
Used in soups and stews. Dumplings have two basic shapes round and flat or rolled and long. The latter shaped dumplings are called spinners. Omit the baking powder and dumplings are then called sinkers because they do not float.
- Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas.
- Slowly add enough water to knead to a stiff dough.
- Divide dough into 2 pieces. Roll each piece into a long rope-like shape about 12 inches in length.
- Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.
This was so easy to make! I used 1 C w.w. flour, 2 tsp. margarine, 1 tsp baking SODA (messed that up) and 1/2 tsp salt. I kneaded it about 10 or 11 times and they plumped up nicely in the tomato soup I put it into. Everyone liked them. Thanks de Roche.
I had some delicious chicken stock left over from one of the RSC#9 recipes. I made the spinners in this stock and enjoyed dumpling soup. These are really good and I can't wait to try the "sinkers". Made for Holiday Tag. Thanks for posting!
Made this several times, though only half the recipe each time. Found it was best with 1/2 tablespoon of butter to 1 cup of flour and don't forget the baking powder. The texture was light and when used in a curry or spicy dish takes on the flavour well. If you using in something blander I would suggest that 1/2 teaspoon of dried herbs be added. This was made for the tag game. Thank you de Roche.