Dumplings

Optional Dumplings Methods

Niki Fleck Lucas My mom taught me to make with bisquick and milk. There is a recipe on the back. Bring your broth to a rolling boiling drop tablespoon of mixture then place lid on top, turn down to a simmer and allow to cook for 15 minutes. They are light and fluffy everytime.

Sharon Poole Heil No biscuits for me. Eggs, four, salt and pepper, little water and maybe some baking powder. I watched my grandma Jordan do this for years. So I pray for grandma to guide me thru it each time. She does.

Kelley Fulks I’m from WV, and people there made both – fluffy and noodle-like. All a matter of preference. I love my granny’s technique of rolling out dough and cutting strips with a pizza cutter. For years she used a knife!

Cheryl Degeneffe Glaser I make homemade chicken n dumplings. Old family recipe. Boil up a chicken with onions, salt and pepper. Shred cooked chicken into broth. (Add chicken stock if needed to get about 6 cups broth). Simmer!
In big bowl, add 12 eggs, whipped. I cheat and add 1 package Ms Grasses Onion soup mix. Then start adding flour until the mixture is ‘pudding’ consistancy. ‘Spoon drop’ (NOT huge spoonfuls but tip of spoon) little clumps of dough until all is dropped. Cover and simmer for about 20 mins. Yummmmy!

Ingredients

• 2 cups self-rising flour
• 1 egg, slightly beaten
• 1/2 cup milk( I prefer whole milk)
• 3 tablespoons oil
• 1 mason jar chicken broth or fruit juice mixture

Method