Swedish Dumplings

A delicious meal-stretcher from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 40 mins
• Yields: 24 dumplings

Ingredients

• 2 1⁄2 cups flour
• 4  teaspoons baking powder
• 1  teaspoon salt
• 7  tablespoons  fat, divided (bacon fat, meat drippings, lard or butter)
• 2  tablespoons onions, grated
• 3  eggs
• 2⁄3 cup water

Directions

1. Sift dry ingredients together.
2. Cut in 2 tablespoons fat; add grated onion.
3. Add eggs to water and mix thoroughly; stir into first mixture.
4. Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
5. Drain well in colander.
6. Place remaining fat in frying pan; when melted, add dumplings and cook until golden.