Saturday, November 29, 2008

Chicken and Dumplings

I don't know if there's any possible way to make dumpling photogenic, but man they taste good. This recipe by Melody Rhodes, and supplied by Google, has been foolproof so far. My only modification has been to half it to make it fit our miniature family better.

  • 1 cup white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp softened butter
  • 1/2 cup milk
1. Bring 1 1/2 to 2 quarts of chicken soup to a simmer.
2. Mix the dry ingredients.
3. Mix the butter in with a fork.
4. Add the milk, but don't stir any more than necessary.
5. Drop spoonfuls of dough into the simmering chicken soup.
6. Cover for 10 minutes.

Options: Double the recipe of course if you're feeding more than three people, and you might check out the variations on the original recipe for sweet dumplings or raisin dumplings.

1 comment:

  1. Thank you for the mention. Yes, this recipe makes the lightest dumplings, as long as you use soft margarine or butter, which is the secret to their fluffy texture.