Camping Dumplings Recipes

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

Steps:

• 1. In sauce pan or dutch oven bring chicken broth and cream of chicken soup to a boil. Shread or diced cooked chicken. Leftover chicken works great for this recipe! Cut flour tortillas into small squarish strips.
• 2. Once soup mix comes to boil add tortillas. Cook for 10 minutes. Add chicken and cook for another 5 minutes Add salt and pepper to taste.
• 3. You can double this recipe. If your family is big eaters like mine you will need to double it!