"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dumplings for Grandmothers Chicken and Dumplings Recipe

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This recipe for Dumplings for Grandmothers Chicken and Dumplings, by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Willie Ruth
Added: Tuesday, January 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
plain flour, sifted
salt --pinch or two
about 2/3 c. cold water out of spicket

Directions:
Directions:
Sift flour into a bowl. Fill about half full. Make a hole or well in the middle of the flour. Add about 2/3 c. cold water. Work into flour by pouring it into hole and mixing loose flour with it. Knead the dough well. Take ball of dough and roll out on a well floured surface. Sprinkle top with more flour. Roll dough will rolling pin or large tea glass. Cut into stips with a dull knife. Drop dumplings into broth. DO NOT STIR MUCH OR DUMPLINGS WILL BE TOUGH. Add pepper to taste.

Personal Notes:
Personal Notes:
Grandmother always told me that the thinner the dumpling the better.

 

 

 

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