(Shared recipe submitted by Faith Karnes.)
Stir together the dry ingredients. Add the eggs, milk and butter or oil to dry ingredients; stir with a fork until blended. (If necessary you can add 1 to 2 tablespoons of additional milk.) Drop by tablespoons into bubbly chicken broth; cover and allow to boil for approximately 12 minutes.
Notes: You can add garlic powder, onion powder, parsley, etc. to dry ingredients for flavor. The dumplings I use in my potato soup are just 2 eggs, 1/2 teaspoon salt and enough flour to make a dough. Then I drop little bits (1/4 to 1/2 teaspoon) into the simmering soup, allowing them to cook 10 minutes or so. If you want to make dumplings, knead the dough on a floured surface until stiff. Roll it out and cut into strips, squares, etc. The dumpling recipe can also be used for pancakes. Just add 4 tablespoons sugar, increase the milk to approximately 1 or 1-1/2 cups, and add 1 more teaspoon of oil or melted butter. I am sure you know what pancake batter looks like, so add or decrease the milk accordingly.
Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.
This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.