I first had drop dumplings served in beef and gravy and haven’t had these since. I prefer these dumplings to egg-based dumplings because these remind me of a biscuit or bread. I served them in Chicken Fricassee. They go well in any meat served in gravy as you could probably cook them right in the gravy.
ingredients.
- 4 c. chicken or vegetable stock or a mixture of water and stock
- 2 c. flour
- 1/4 tsp. salt
- 2 heaping teaspoons baking powder
- 2 T. butter
- 1 c. plus 2 T. milk
directions.
- Place stock in a saucepan and bring to a boil.
- Sift flour, salt and baking powder together into a bowl. Add butter, mixing it in with your fingertips until mixture is crumbly, resembling coarse cornmeal. Stir in milk and mix until well blended.
- Drop batter by large heaping tablespoons into boiling liquid. Reduce heat to low, cover and simmer about 15 minutes. Dumplings will rise to the top. After 15 minutes baste dumplings, return cover to pot and simmer 5 minutes more. Serve immediately with Chicken Fricassee.
Recipe rating:
Food Snob 