Never Fail Dumplings Recipes

Steps:

• Combine all dry ingredient together.
• Cut in shortening.
• Add milk and mix.
• Drop by spoonfuls into simmering soup or stew.
• Cook 10 minutes uncovered, and 10 minutes covered.
• DO NOT TAKE THE LID OFF UNTIL THE 10 MINUTES ARE UP.

Steps:

• Mix egg and milk.
• Add flour, baking powder, salt, and cubed bread which may be toasted.
• Make 1 oblong dumpling about 8 inches.
• Let rise for 1 hour under a covered dish.
• Put in boiling water.
• Boil 10 minutes in a covered pan.
• Turn over; boil another 10 minutes, or a little less.
• Remove from water.
• Cut with a string or knife.

Steps:

• For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won't be much) and, if desired, some fat.
• Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
• Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it's not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It'll take a little work to whisk in the eggs.)
• Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
• Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don't skip this step, and don't rush it, either. Taste your soup, and if it doesn't make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
• Serve, garnishing with fresh parsley.

Steps:

• Beat the egg well then add the 6T of cold water.
• Measure the Water carefully.
• Add the oil and salt and whisk together.
• Mix the baking-powder and flour together.
• Blend the two mixes into a smooth batter quickly.
• Drop into boiling stew and cover continuing to boil for 15- 20 mins. Try to resist the urge to peek too often - the dumplings will rise and produce a light tender crust - a cold draught will cause them to fall.
• They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.
• As a young boy scout in England during the war these were or main camp dessert as the ingredients were usually available from our skimpy home "Rations". There we called them "Sinkers". We cooked and ate them by the dozen with our "fresh-air" appetites and the name described the resulting feeling in our young bellies quite well ! When I am travelling I usually make up the dry ingredients into batches and carry them in zip-lock bags ready to add liquid and the egg when I am ready to use them.

Steps:

• Beat the egg well then add the 6T of cold water. Measure the Water carefully. Add the oil and salt and whisk together. Mix the bakingpowder and flour together. Blend the two mixes into a smooth batter quickly. Drop into boiling stew and cover continuing to boil for 15- 20 mins. Try to resist the urge to peek too often - the dumplings will rise and produce a light tender crust - a cold draft will cause them to fall. They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.

Steps:

• Sift together flour, salt, and baking powder. Break egg into a standard measuring cup and beat lightly with a fork. Add milk to the egg to measure 1 cup, Add to dry ingredients. Mix well.Let stand 5 minutes to raise. Drop by teaspoon on top of boiling meat or chicken. Cover and boil 20 minutes. DO NOT RAISE LID during 20 minute cooking time.