Difference between revisions of "Basic Dumplings for Soup"
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* 3/4 cup milk | * 3/4 cup milk | ||
| − | == | + | == Procedures == |
# Combine ingredients. | # Combine ingredients. | ||
# Drop by teaspoonfuls on top of boiling stew. | # Drop by teaspoonfuls on top of boiling stew. | ||
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A few teaspoons of finely chopped fresh parsley may be added to batter. | A few teaspoons of finely chopped fresh parsley may be added to batter. | ||
| − | == | + | ==References== |
| + | <references/> | ||
* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] | * [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] | ||
[[Category:Dumpling Recipes]] | [[Category:Dumpling Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
Latest revision as of 07:11, 14 July 2012
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons butter
- 3/4 cup milk
Procedures
- Combine ingredients.
- Drop by teaspoonfuls on top of boiling stew.
- Cover tightly and steam for 12 minutes.
- Variation
A few teaspoons of finely chopped fresh parsley may be added to batter.
