Prep 10 mins
Cook 18 mins
Found in the 1961 edition of the Woman's World Cookbook. Drop into boiling liquid when making stew.
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1⁄4 teaspoon pepper
- 1 egg, well beaten
- 3 tablespoons butter, melted
- 2⁄3 cup milk, as needed
- Sift the dry ingredients together.
- Add the egg, melted butter and enough milk to make a moist, stiff batter.
- Drop by heaping teaspoons into boiling liquid.
- Cover and cook for 18 minutes.
This is a nice textured dumpling, very easy to work with. I cooked them a little differently - First I put them in boiling water until they floated(uncovered) apprx 10 minutes then I transferred them to the Rouladen gravy and finished cooking them, covered (another 12 minutes). I made them larger than the recipe suggests and served them with Sauerkraut & Rouladen - A wonderfujl comfort food dinner
I had trouble getting the dumplings done, but I think that was a cook error and not this recipe. I have yet to make a good dumpling.