Dumplings
Light and Fluffy Dumplings
2 cups sifted flour
1/2 teaspoon salt
4 teaspoons baking powder
2 teaspoons dried parsley, crushed with hands
Pepper to taste
3 tablespoons butter
1 large egg, beaten
1/2-2/3 cup milk
Whisk together sifted flour, salt and baking powder. Add the parsley and pepper. Cut in butter with two knives or pastry cutter. Stir in egg. Gradually add enough milk to make a moist but fairly stiff dough. Drop dough by tablespoons into gently simmering chicken mixture. Cover tightly and simmer for 12-15 minutes, or until dumplings are done. Serve immediately.
Heavy Dumplings
Source: Fannie Farmer Cookbook
2 cups flour
3 tsp baking powder
1 tsp salt
2 tsp. minced parsley
4 T shortening (or butter)
3/4 to 1 cup milk
Combine dry ingredients and parsley.
Cut in shortening until it looks like coarse meal.
Stir in 3/4 cup milk with a fork - add remaining milk if the dough will not hold together.
Drop dumplings by spoonful into pot. Cover and simmer for 20 minutes without lifting lid.