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Bread - Dumplings -  Fluffy Dumplings Post by :wealthwise Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2670

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Bread - Dumplings - Fluffy Dumplings

1.5 c. flour
1 tsp. minced parsley
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
2Tbsp. oil
1 egg, slightly beaten

In medium bowl, combine first 4 ingredients. Stir in remaining ingredients just until dry ingredients are moistened. Drop dough by Tablespoonfuls onto boiling stew. Cook covered, 12-15 minutes or until dumplings are fluffy and no longer doughy underneath. Makes 8-10
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Bread - Dumplings -  Potato Dumplings (koyptha) Bread - Dumplings - Potato Dumplings (koyptha)

Bread - Dumplings -  Potato Dumplings (koyptha)
6 medium potatoes, boiled in skins 2 eggs lightly beaten 1/4 cup flour (more or less) 3/4 cup corn starch or potato starch (more or less) 2 tsp salt Cook potatoes in salted water and drain. When cool enough to handle peel skin and quarter potatoes. Season with salt and white pepper. Put in skillet and put back over heat stirring constantly to reduce moisture that might be present. Do not brown (some potatoes hold moisture better than others and you want dry potatoes). If you boil potatoes the night before or earlier in the day and let them set out

Bread - Dumplings -  Dumpling Recipes By Becky Bread - Dumplings - Dumpling Recipes By Becky

Bread - Dumplings -  Dumpling Recipes By Becky
2 c flour 3 tsp baking powder 1 tsp salt 2 tsp minced parsley 4 tbsp shortening 3/4 to 1 c milk Combine dry ingredients and parsley. Cut in shortening until it looks like coarse meal. Stir in 3/4 cup milk with a fork - add remaining milk if the dough will not hold together. Drop dumplings by spoonful into pot. Cover and simmer for 20 minutes without lifting lid. NOTE - BarbCA uses the same recipe but cooks 10 minutes uncovered and 10 minutes covered. This might be better, they do sometimes disintegrate when cooked covered the entire 20 minutes.