Ingredients
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2 1/2
-
3
-
1
-
3
-
2
-
1 1/4
-
-
-
-
-
-
-
-
-
Directions
Dumplings,Dumplings used to be an American stand by. They have been used from New England to the Pacific by people helping to build our country. This is a very easy to prepare.,used to buy the boxed Jiffy mix biscuits to use as dumplings. Not anymore. These cook up so light and airy if you don’t overmix them or overcook them. The secret to not overcooking is to turn the heat down on your soup, cover your pot, and steam these dumplings for only 8 to 10 minutes, instead of boiling them. If cooked too long they become chewy instead of airy. use these with recipe #111257, 30 Minute Chicken and Dumplings by AZRT.,I confess, I was out of the Biscuit Mix that I normally use to make Chicken & Dumplings. So I whipped up a batch of these dumplings. I am so impressed! These came out so light and fluffy with the perfect texture. I added 3/4 teaspoon of chicken bouillon powder and “my standard” 1 well beaten egg to the batter. I will make these again…soon!
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Steps
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1
Done
|
Mix Dry Ingredients and Cut in Crisco, Using a Pastry Blender, Until the Mixture Is Coarse and Grainy. |
|
2
Done
|
Add Milk. Do not Overmix. |
|
3
Done
|
It Should Only Take a Few Turns to Get a Dough. |
|
4
Done
|
Drop by Large Spoonsfuls on Top of Simmering Stew or a Very Thick Soup. |
|
5
Done
|
Simmer 5 Minutes With the Lid Off the Pot and Then Cover and Simmer 15 to 20 Minutes Longer. |
|
6
Done
|
Serve Immediately. |
