Wednesday, March 24, 2010

My mom's dumplings.

I have always LOVED these. I don't make them very often because I think that I am the only one in my house that eats them. They are a really light, fluffy dumpling (not dense, heavy like those used in soups).

1 c flour
2 tsp baking powder
1 tsp salt
1 beaten egg
1/2 c milk
2 Tbls melted butter

Combine all ingredients. Drop by spoonful on top of gravy in large sauce pan (Use a thinner gravy b/c the dumplings seem to soak it up/thicken it. To "keep it simple", I use canned gravy that I dilute with chicken broth.) Cover and cook for 15 minutes. DO NOT lift cover. Cook on med/med low. (If the stove top is too hot, they will scorch.)

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