Rolled Dumplings

Oxmoor House
4 dozen


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1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter or margarine
1/4 cup plus 2 tablespoons milk


Sift together flour, baking powder, and salt into a medium mixing bowl. Cut in butter using a pastry blender until mixture resembles coarse meal. Add milk, and stir until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; roll to 1/4-inch thickness, and cut with a 1-inch biscuit cutter.

Drop dumplings into simmering soup or stew, allowing room for dumplings to expand during cooking. Reduce heat; cover and simmer 15 minutes or until dumplings are plump and tender. (Do not lift cover during cooking time.)

Created date

February 2010