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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.

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Ingredients

Adjust Servings:
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons crisco
2 tablespoons chopped fresh parsley
1 1/4 cups milk

Nutritional information

420.5
Calories
118 g
Calories From Fat
13.2 g
Total Fat
4.8 g
Saturated Fat
10.7 mg
Cholesterol
893.7 mg
Sodium
64.1 g
Carbs
2.2 g
Dietary Fiber
0.2 g
Sugars
10.6 g
Protein
136 g
Serving Size

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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.

Features:
    Cuisine:

    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.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    Avatar Of Logan Morris

    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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