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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grandma Peterson's Plain Dumplings Recipe

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This recipe for Grandma Peterson's Plain Dumplings is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 tsp salt
3 tsp baking powder
1 cup milk
4 T melted fat (I use butter)
Directions:
Directions:
Mix together and form into balls. Drop in meat broth, cover and steam without lifting cover for 12 to 15 minutes.
Personal Notes:
Personal Notes:
Not quite as "hearty" as Kumla, but still wonderful in a soup, stew or as "chicken and dumplings" made from the recently culled 2 year old hens.

I once called Grandma to ask her how long chickens lived, as we had just gotten some chicks. She laughed heartily and said "two years". She meant that chickens stop laying eggs every day after the first year or two of life, and cease to be a reliable generator of egg income. They then become canned chicken to feed the family over the winter. Nothing wasted, and no "slackers" tolerated!

My Mom did the same thing, which was kind if a shock, since she was a "city girl" (the small town of Clear Lake Iowa) and not used to slaughtering chickens. She learned quickly.

 

 

 

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