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I’ve never made dumplings before but have wanted to. So when I got my Watkins Mill cookbook with all the old recipes, and saw one for dumplings, I had to give it a try.

First, I made a double batch of my Chicken Noodle Soup in a big stew pot, but I didn’t add the noodles that recipe calls for since I was going to add dumplings instead. You can cook dumplings in any kind of boiling broth, so I suppose these could be made with beef stew too if you like.

Anyway, first I made my chicken soup and then I added the dumplings.


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  • 2 cups all purpose flour
  • 1 heaping teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk

In a medium mixing bowl, mix together the flour,

baking powder,

and salt.

Then add milk all at once

and stir with a fork, just until moist. (Add more milk if needed.) Drop by tablepoonfulls into boiling broth. Cover and cook about 20 minutes. Do not lift lid until time is up or dumplings will be tough. How easy is that?

They taste like homemade pasta, rich and filling.  Perfect for a cold, snowy evening meal.
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