Dumplings
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
- Carbohydrate 18.1617683502505 g
- Cholesterol 3.08888888837041 mg
- Fat 2.98357000415901 g
- Fiber 0.563972232873063 g
- Protein 3.62723055694014 g
- Saturated Fat 0.946765556405312 g
- Serving Size 1 1 dumpling (71g)
- Sodium 323.329611441973 mg
- Sugar 17.5977961173775 g
- Trans Fat 0.239124444740087 g
- Calories 115 calories
Step-by-step
- Stir together flour, baking powder, sugar, and salt in medium size bowl.
- Cut in butter until crumbly.
- Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew.
- Cover and simmer 15 minutes without lifting lid.
- Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
My mother was an amazing cook, and her dumplings were always a family favorite. They were light and fluffy, with a slightly crisp exterior and a savory filling. I've tried to recreate her recipe many times, but I've never been able to quite capture the same magic. But I keep trying, because her dumplings are a reminder of all the good times we shared around the dinner table.
If you're looking for a delicious and comforting meal, I highly recommend trying your hand at making dumplings. They're surprisingly easy to make, and they're sure to be a hit with your family and friends. Just be sure to use fresh, high-quality ingredients, and don't overwork the dough. With a little practice, you'll be able to make dumplings that are just as good as my mother's.
