BACON DUMPLINGS

MAKES ABOUT 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 cooked in broth and served as a side dish.

INGREDIENTS

2 cups flour

Pinch of salt

1-1/2 tablespoons baking powder

1 teaspoon dried parsley

Pepper to taste

2 large eggs

Milk

1 tablespoon bacon grease

3-4 tablespoons browned and crumbled bacon

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. (If the dough seems too dry, add a little more milk.) Add the crumbled bacon and stir until combined.

To cook, drop by spoonfuls onto simmering broth, soup or stew. Cover and cook until done, about 12 minutes.

Note: Dumplings can be made large or small as desired. Adjust the cooking time as needed.

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