|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Parsley||1 Teaspoon (if desired)|
Sift flour, measure, and resift 3 times with the baking powder and salt, the third time into the mixing bowl.
Add milk all at once and stir with a fork rapidly until well blended.
If desired, add about 1 teaspoon finely chopped parsley.
Drop by teaspoonfuls on top of stewed chicken, or beef or lamb stew.
Dipping spoon into the hot broth each time before dipping into the batter will prevent batter from sticking to spoon.
As soon as dumplings are all in, cover the stew and boil moderately for 12 minutes without uncovering.
Then remove dumplings to a hot platter, arranging them around the outside and the stew in the center.
There must be at least 3 cups of boiling liquid so that there will be enough gravy left after cooking the dumplings.
Serving size: Complete recipe
Calories 795 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 3.5 g17.3%
Trans Fat 0 g
Cholesterol 16.9 mg5.6%
Sodium 2424.5 mg101%
Total Carbohydrates 157 g52.2%
Dietary Fiber 5.3 g21%
Sugars 9.5 g
Protein 25 g50%
Vitamin A 11.9% Vitamin C 11.1%
Calcium 151.6% Iron 61.3%
*Based on a 2000 Calorie diet