Dumplin’s 1 c. flour (I double this recipe for 4- 6 people.) Sift together flour, salt and baking powder. Cut in shortening until crumbly. Add ice water by tablespoons and toss together until dough is moist. Roll on floured board or pastry cloth about 1/4 inch thick. Cut in strips and then in short pieces. Stack one layer at a time on cookie sheet lined with waxed paper. Sprinkle additional flour over each layer. Chill in refrigerator several hours. Cook in broth of a chicken or chicken parts which has been seasoned and is at a low boil on the stove. Drop one at a time into boiling broth and continue cooking without a lid for 20 minutes. Watch you flame. Keep boiling, but slowly over low flame or heat. Soon as time is up add 1/4 to 1/2 cup milk, enough to make creamy, but not to thin broth. It is better thick. If your broth was not rich and yellow add a little butter. |
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