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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 12 |
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This was my great-grandmothers recipe. I have been asked for it many times since the dumplings are always as light as a dumpling can be. Ingredients:
1 cup flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
1/2 teaspoon chicken bouillon or 1/2 teaspoon vegetable bouillon granules (optional) |
1/4 cup grated cheddar cheese |
1 egg, beaten |
1 1/2 tablespoons melted butter |
1/3 cup milk |
2 sprigs of chopped fresh parsley (optional) |
Directions:
1. Mix dry ingredients together then stir in cheese.
2. Mix Egg, butter and milk together.
3. Stir into flour mixture until well mixed (dont over mix).
4. Drop into soup or stew, cover and simmer for 12 min.
5. I sometimes drop 1/2 teaspoons into soup for mini dumplings.
6. They also freeze well once cooked.
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