Prep 20 mins
Cook 10 mins
Old fashioned rolled dumplings good with chicken or stews. My grandma always made them with fruit compote or tomatoes.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄3 cup shortening
- 1⁄2 cup milk
- 5 cups broth or 5 cups juice
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.
These are the dumplings my mother used to make. Thank you!!!! Wonderful, chewy, fluffy, and perfect!
I've never eaten rolled dumplings so wasn't sure what to expect. I cooked them in homemade chicken stock and they were very good - slightly puffy and chewy. Made for Spring 2012 Pick A Chef.