Makes 8 large dumplings
The Pennsylvania Dutch love dumplings and they are used in many preparations. They can be added to soups or stews. However, a true ‘Dutchman' would enjoy them simply cooked in broth and served as a side dish. This recipe for bacon dumplings is quick, easy and delicious any way you serve them.
- 2 cups all-purpose flour
- Pinch of salt
- 1-1/2 tablespoons baking powder
- 1 teaspoon dried parsley
- Pepper to taste
- 2 large eggs
- 1 tablespoon bacon grease
- 3 to 4 tablespoons browned and crumbled bacon
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Sift together the flour, salt and baking powder into a large bowl. Gently stir in the parsley and pepper. Beat the eggs in a measuring cup and add enough milk to make 1/2-cup liquid. Add the egg mixture and bacon grease to the dry ingredients, stirring with a fork just until blended. (The dough should be soft, but holding together. If it seems too dry, add a little more milk.) Add the crumbled bacon and stir gently until combined.
To cook, drop by spoonfuls onto simmering broth, soup or stew. Cover and cook until done, about 12 minutes.
Notes: Dumplings can be made large or small, adjusting the cooking time if needed.