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Apr 9, 2010

DUMPLINGS


1-1/2 cups all purpose flour


1/2 teaspoon salt

1/4 cup lard

1-1/2 teaspoon baking powder

1/2 cup milk



Combine flour, salt, and baking powder. Cut in lard

until mixture is size of small peas. Add milk and mix

well. Turn out on lightly floured board and knead a

few times, then pinch off walnut size wad. Roll in

hands until smooth and high as a biscuit. Stretch into

oval.



When chicken is tender, drop into kettle and continue

simmering for about 20 minutes.



Yields 8 servings.

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