Prep 5 mins
Cook 10 mins
I like these dumplings for chicken soup better than a big biscuit-ey dumpling. I think they are more soup friendly.
- mix milk, egg, salt, pepper and butter together.
- add enough flour to make a stiff dough. But not too stiff to where it is dry, just a nice balance of tender yet stiff. Do not over mix.
- roll out flat on floured surface and slice into square-ish pieces. (i use a pizza cutter).
- drop into soup and cook for 10 minute.
Sounds exactly like the recipe I've been looking for- I've searched dumpling recipes before-this is quick & easy- going to try it this evening. Thank you - I'll comment tomorrow or Mon. Chef cpag