Prep 45 mins
Cook 25 mins
Better Homes and Gardens
- 2 (14 ounce) cans reduced-sodium chicken broth
- 1 (1 7/8 ounce) package white sauce mix
- 4 cups chopped potatoes
- 1 cup chopped onion
- 1 cup diced cooked ham or 1 cup Canadian bacon
- 1 (12 ounce) can evaporated milk
- 1⁄2 teaspoon white pepper or 1⁄2 teaspoon black pepper
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 2 tablespoons vegetable oil
- In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
- Stir in potato, onion, ham, evaporated milk, and pepper.
- Bring to boiling, decrease heat.
- Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
- Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
- Make a well in the center of the flour mixture.
- In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
- Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
- Using rounded teaspoonfuls, drop dumping dough onto hot soup.
- Return to boiling, decrease heat.
- Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
- If desired, sprinkle with fresh snipped parsley.