Dumpling dough is very similar to biscuit dough and,
like biscuit dough, the less it is handled,
the lighter and more tender the result.
The first time I made these they were hocky pucks.
So go easy on the kneading!
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk
Directions:
Combine the flour, baking soda and 1/2 teaspoon salt;
cut in the shortening with a pastry blender or two
knives until mixture is consistency of coarse meal.
Add the buttermilk, stirring just
until dry ingredients are moistened.
Turn dough out onto a floured surface
and knead 4 or 5 times -- no more.
Pat the dough down to a 1/4-inch thickness,
and pinch off 1-1/2-inch pieces.
Drop dumplings, one or two at a time,
into the boiling broth and reduce heat to medium-low.
Stir from time to time to make sure
dumplings do not stick together.
Cook dumplings 8 to 10 minutes
No comments:
Post a Comment