Prep 15 mins
Cook 15 mins
These are the dumplings that my Mom and I always use when we make chicken and dumplings. Doesn't take that long and they taste so much better than those canned biscuit ones.
- Mix thoroughly.
- Roll out fairly thin on a floured board.
- Cut into strips and drop into boiling liquid.
- Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
I made these for chicken and dumplings. They are easy to mix and cook and yeild an excellent dumpling. I live close to PA Dutch country and would say they are as good as anything I can get there. I just added them to the plate and poured the entry over them. Quick and easy.