Pennsylvania Dutch Dumplings
(Shared recipe submitted by Faith Karnes.)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1-1/2 tablespoons baking powder
- 2 eggs plus enough milk to equal 1/2 cup liquid
- 1 tablespoon oil or melted butter
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 (1/4-1/2 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.
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