Old Time Dumplings

Tucked away among Grandma Johnson’s cherished recipes, I unearthed this little gem! It’s a piece of culinary history, originally published in the Bi-Centennial cookbook of Fertile, Minnesota, all the way back in 1974. There’s something truly special about bringing a recipe with this kind of heritage back to life.

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Gladys Johnson's Cookbook

Old Time Dumplings

Author: admin Cooking Method: Simmering Cuisine: American Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Best Season: Winter, Fall

Ingredients

Scale

1/2x 1x 2x 3x

• 2 eggs
• 1 ¹⁄₂ cups flour
• ¹⁄₂ tsp salt (or more to taste)
• 2 tbsp melted butter
• ¹⁄₂ cup milk
• 3 tsp baking powder
• ¹⁄₈ tsp pepper

Instructions

1. Beat eggs, add milk and melted butter
2. Sift flour with baking powder, salt and pepper
3. Add flour mixture to egg mixture. The batter should be smooth and not too thick.
4. Drop by small spoonful's into 1 quart of boiling chicken broth which was been slightly thickened with a little flour, thinned to a paste with 1 cup milk or drop vegetable soup.
5. Cover and steam for 12 to 15 minutes.