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.
Dinner · Gladys Johnson's Kitchen
Prep 15 min · Cook 25 min · Total 40 min · Serves 4
Ingredients
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tbsp melted butter
- 1/2 cup milk
- 3 tsp baking powder
- 1/8 tsp pepper
Instructions
- Beat eggs, add milk and melted butter
- Sift flour with baking powder, salt and pepper
- Add flour mixture to egg mixture. The batter should be smooth and not too thick.
- 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.
- Cover and steam for 12 to 15 minutes.