Makes 8-10 depending on size
I added herbs, that is your choice.
Cook in a large (at least 2 quarts of stew) as they soak up some of the liquid and need steam to rise.
DO NOT OPEN THE PAN COVER FOR FIRST15 MINS AS THEY NEED THE STEAM TO COOK, or you will have hockey pucks instead of light and tender dumplings.
1 egg beaten
2-4 tbsp milk (nut milk is fine)
1/2 tsp sea salt
2 tsp baking powder
4 - 6 heaped tbsp all purpose flour or 50:50 whole wheat combo
In a small bowl
Mix 4 heaped tbsp flour, baking powder & add the seasonings and the beaten egg.
Add enough milk by tbsp to produce a stiff (not dry) dough.
Break off pieces and roll lightly into walnut sized balls (do not over handle).
When all the dumplings are ready remove lid from stew and add the dumplings on top.
Keep tightly covered for 15-20 mins.
Remove pan from stove, wait a few mins then serve .
I cooked mine in a crockpot.
For sweet dumplings, omit the sugar and ground spices.
Cook in apple sauce or thin fruit sauce and serve with cream
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