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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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My Grandma Ione always seemed to have a huge pot of soup or stew bubbling on the stove, and these little gems would be floating on top. If there were any left, they were even better the next day. This dumpling is best suited for a soup or stew with substantial liquid. After a few folks thought these were a little dry, I added the option to add 1 tsp of milk if necessary. You do want a soft dough, but not wet. Also I noted to use large eggs which I had not specified before. Thank you for your suggestions :) Ingredients:
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley |
2 large eggs, beaten |
2 tablespoons butter, melted |
1 teaspoon milk (if dough is dry) |
Directions:
1. Mix ingredients lightly into a soft dough.
2. Drop by slightly rounded tablespoonful into boiling soup or stew.
3. Simmer 10 minutes uncovered.
4. Cover tightly and simmer 10 minutes more.
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