Delaware Slippery Dumplings |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from the Lord & Hamilton Seaside Inn at Rehoboth Beach, Delaware. I ran across it in The American Country Inn and Bed & Breakfast Cookbook while looking for regional specialties to try. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
3 tablespoons shortening |
1/2 cup hot water |
4 cups chicken broth |
1 tablespoon butter |
Directions:
1. In a large bowl combine the flour, baking powder and salt.
2. Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
3. Stir in enough hot water to make a firm but manageable dough.
4. In a 4-quart saucepan, heat the broth to boiling.
5. Add the butter; let the butter melt and float to the top of the broth.
6. On a floured board, roll out the dough to 1/16 inch thickness.
7. Cut into 2 inch squares.
8. Drop the dumplings one at a time into the boiling broth.
9. Reheat the broth to boiling over high heat.
10. Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
11. Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
12. Can be added to a variety of soups and broths.
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