Time: 25 minutes
This is a no fail dumpling recipe that I use all the time with beef stew, pork stew and soups, like chicken or turkey. So easy, so quick, so good.
Music Selection: Birds of Chicago – Sugar Dumpling
½ cup water
1 cup flour
2 tsp baking powder
½ tsp salt
1 Tsp dried parsley or dill
½ cup grated cheddar cheese (more if you want some on top to melt)
Beat egg and water together.
In large bowl combine flour, baking powder, salt, parsley and cheese. Mix well.
Add the egg mixture to the dry ingredients. Combine lightly.
Using two spoons, drop batter on top of hot beef stew, pork stew or chicken or turkey soup. Cover and let steam for 10 – 15 minutes. Remove from heat. Serve with stew/soup.
Optional: If using a pot that can go in the oven, turn on broiler of oven. Sprinkle extra cheese on top of the cooked dumplings and let the cheese melt/brown under the broiler. Watch it closely.
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