Thanksgiving Dumplings:
1 1/3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
2/3 cup milk
1 tbs melted butter
For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
2 tsp baking powder
3/4 tsp salt
2/3 cup milk
1 tbs melted butter
For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
You will need a couple quarts of stock...you can use chicken or turkey broth, homemade or store bought. I've done both!
Bring your broth to a boil and start dropping your dumplings in a few at a time so they don't stick together. Don't stir but do move them gently around so they stay separate. You will need to simmer them for 15/20 minutes...gently move them with a long spoon to keep them from scorching on the bottom of the pan. I often add milk at the end to make "gravy" out of the thickening stock. I also taste a dumpling or two to be sure they are done. They are like tiny chewy biscuits when they are done. They initially puff up real big and then seem to disappear into the broth...but don't worry, they are still there and very yummy!!
You can also buy canned biscuits or use frozen biscuits cut into small pieces. I know several people that do that but I never have. It would certainly save time!
Of course you can double, triple, quadruple (I actually use about 10 cups flour for our big crew) and still get the same yummy dumplings!!
Bring your broth to a boil and start dropping your dumplings in a few at a time so they don't stick together. Don't stir but do move them gently around so they stay separate. You will need to simmer them for 15/20 minutes...gently move them with a long spoon to keep them from scorching on the bottom of the pan. I often add milk at the end to make "gravy" out of the thickening stock. I also taste a dumpling or two to be sure they are done. They are like tiny chewy biscuits when they are done. They initially puff up real big and then seem to disappear into the broth...but don't worry, they are still there and very yummy!!
You can also buy canned biscuits or use frozen biscuits cut into small pieces. I know several people that do that but I never have. It would certainly save time!
Of course you can double, triple, quadruple (I actually use about 10 cups flour for our big crew) and still get the same yummy dumplings!!
