Gleasants French Chicken Soup Dumpling 1962 |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When growing up I used to eat a nice homemade chicken soup at my girlfriends house. In it was a 2 inch square flat dumpling instead of our fulffy dumplings that my mom made in our stews. This is my friends recipe. Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
1 pinch nutmeg (optional) |
1/8 teaspoon white pepper |
2 teaspoons baking powder |
1 tablespoon melted butter |
water or milk |
Directions:
1. Melt the butter, add the flour, salt, pepper and a dash of nutmeg. Add enough of the cold water to bring to a soft but non sticky dough. Do not knead the dough, just bring together.
2. Roll out really thin on a floured board and cut into 2 inch squares.
3. Drop into boiling soup broth or a thin stew and replace lid on pot. Cook at least twenty minutes.
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