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A very easy, but nice way to make dumblings, that just might encourage the new cook to put away the can opener for awhile.

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Bill Hilbrich September 16, 2001

12/14/08: I added a little baking powder to the recipe to make them fluffy. These were delicious! Thank you Kat. 12/20/08: Much better when I followed the recipe. Thank you again!

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dogsandwoods December 20, 2008

Excellent dumplings I have made several times now. Think I am addicted! When I didn't have a packet of soup stock,I used 2 or 3 teaspoons beef (or chicken) soup base mix and reduced the salt. I have also cooked the dumplings separately in broth or water. Then I place some dumplings in each soup bowl, then ladel hot soup on top. Yummy.Thanks for a 'keeper' Kat.

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foodtvfan February 28, 2006

YUM! I've been looking for a dumpling to substitute for the one I grew up eating (it's made with a certain flour from Ulm, Germany, and they just won't ship MutschelMehl!). My whole family went to bed last night with happy dumpling-filled tummies. AND OH SO EASY! Thank you! - April in Austin (Texas)

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Chef AprilAllYear December 22, 2004

My sister-in-law gave me this recipe a long time ago.She calls the something like Galouka. They are great

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NoraMarie August 11, 2004
Dumplings for Soup