Time
50 min
Serving
6 persons
Calories
598
For everyone who likes a thick, heavier dumpling, not the fluffy, melt-in-your-mouth kind from a can, this recipe is for YOU!! These are very easy to make, and taste the way you remember your Grandma's dumplings! They're also great in a chicken and dumplings recipe.
Ingredients
- butter: 0.5 cup
- milk: 0.5 cup
- active dry yeast: 1 envelope (.25 ounce envelope)
- water: 0.5 cup
- eggs: 3 piece
- sugar: 0.5 cup
- salt: 1 tsp
- ½ cups all-purpose flour: 4 piece
- carton chicken broth: 1 piece (32 ounce)
Metric Conversion
Stages of cooking
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Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
-
Dissolve the yeast in the warm water placed in a small bowl. Set aside.
-
Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.
-
Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
-
Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.
