Dumplings

This recipe for dumplings comes with a host of suggestions in the article Stacy has written. Print this as your guide, then click on "Dumplings, Doughboys, and Clouds in my Soup.' Thank you, Stacy, for such wonderful ideas.

• 3 tablespoons cold butter, in pea sized chunks
• 1 cup flour
• 1 teaspoon baking powder
• pinch salt
• pinch sugar (optional)
• 1/4 - 1/2 cup milk

METHOD

Cut butter into dry ingredients till it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.

Drop by tablespoonfuls onto a simmering stew, making sure the dumplings are in contact with the liquid. Leave an inch or so between dumplings as they will expand. Cover and steam 10-15 minutes or till dry to the touch and cooked through.

No peeking till time's up! Larger doughboys may take longer.

This recipe from www.inmamaskitchen.com

Contributor: Stacy Cooper

For variations, tips and ideas, please see Stacy's article:

Dumplings, Doughboys and Clouds in my Soup       back to appetizers and small bites

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