Recipe by BeckyF
Dumplings used to be an American stand by. They have been used from New England to the Pacific by people helping to build our country. This is a very easy to prepare.
Top Review by Nourishing My Life
I don't know if I did something wrong, but most of my dumplings came out chewy. Does the consistency of the broth make a difference (mine was a little thick)? Also, it doesn't say when to add the milk, so I added it after I cut in the shortening. I'll try again some time.
- 591.47 ml flour
- 14.78 ml baking powder
- 4.92 ml salt
- 44.37 ml Crisco
- 29.58 ml chopped fresh parsley
- 295.73 ml milk
Directions See How It's Made
- Mix dry ingredients and cut in Crisco, using a pastry blender, until the mixture is coarse and grainy.
- Add milk. Do not overmix.
- It should only take a few turns to get a dough.
- Drop by large spoonsfuls on top of simmering stew or a very thick soup.
- Simmer 5 minutes with the lid off the pot and then cover and simmer 15 to 20 minutes longer.
- Serve immediately.