Mix all the ingredients to make a soft but not sticky dough. Roll the dough into 8-12 small balls and add them to a gently simmering stew 15-20 minutes before the end of cooking time. Serve 2-3.
The following recipe is thanks to TM's davidt4 - I haven't tried it yet but it's definitely on my to try list when it's stew and casserole weather again... . . DUMPLINGS 1 cup each offlourandsoft breadcrumbs ½ cup each ofsuetorbutterandchopped parsley 2 tsp baking powder ½ tsp salt 1 egg approximately ½ cup milkorwater
Rub the fat into the flour, then add the baking powder, salt and breadcrumbs, and combine lightly with a fork. Beat the egg with the parsley and ½ cup milk, and mix in very lightly with a knife (as if making scones). Add a little more milk if necessary to make a soft dough. Spoon on top of a hot stew, or into a saucepan of simmering salted water. Cover and cook until puffed and shiny on top, about 10 minutes.
Hope these recipes help. :-))
safcnz1,
Aug 21, 2:51am
thankyou so much 245
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.