Dappled Dumplings

Submitted by jean zwetsloot

"I was given this recipe in 1986 as a young teen learning to cook, and I've been using it ever since. This is definitely my go to recipe for dumplings and it has never failed me."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 10 10
• Serves: 5-10

ingredients

• 2 cups flour, sifted
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon pepper (to taste)
• 4 tablespoons butter, softened
• 1 cup milk
• 1⁄4 cup finely chopped fresh parsley (optional)
• 1⁄4 teaspoon Anjou pear, any spice you prefer if desired

directions

1. Sift together flour, baking powder, salt and pepper in a medium size bowl.
2. Cut in butter with pastry blender until mixture is crumbly. It will slightly resemble rolled oats in size. Stir in chopped parsley if using. Add milk slowly just until flour is moistened, dough will be sticky.
3. Drop dough by large tablespoonfulls (about the size of a jumbo egg) into gently boiling soup or broth. Cover and let simmer for approximately 18-20 minutes without lifting the lid.
4. These are the lightest fluffiest dumplings ever!