Hubby hasn’t been feeling good today, so for supper I’m making some chicken soup with dumplings. I’ve never made dumplings before, so I had to pull out my two trusty cookbooks to find a recipe for them. My recipe (from the Betty Crocker Cookbook) has one plain version, and then 3 ways to kick it up a notch. Because my family loves cheese in all its various forms, I thought the cheese ones would be best. Here’s the recipe for the originals and also the ones with cheese.
Dumplings (Betty Crocker)
Servings: 10 dumplings
3 Tablespoons Shortening
1.5 Cups all-purpose flour
2 Teaspoons baking powder
0.5 Teaspoons Salt
0.75 Cups Milk
Cut shortening into flour, baking powder and salt with pastry blender (or fork) until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 more minutes.
To make the cheese ones like I’m planning to, you add 0.25 cups of shredded sharp cheese (cheddar) with the flour. This increases the calories to 115 calories/dumpling. I think it’ll be worth the extra. 😉
I’ll let you know how it turns out!
It wasn’t too bad. I forgot to add the cheese (go figure), and they were definitely different than what we are used to, but DS really seemed to like it–he managed to polish off his entire bowl. DH said it was good, but just kind of picked at it….I don’t know whether to assume that he really didn’t like it or that he just wasn’t up to eating. For now, I’m sticking to the latter, he is sick, after all.