This recipe is from the National Grange Bicentennial cookbook, page 57 (from Beef stew with dumplings recipe). Use it with stews or pork and sauerkraut.
- 1 cup flour
- ¼ tsp salt
- 2 tsp baking powder
- Enough milk to make a soft dough (about ½ cup).
- Drop by spoonful’s into stew/broth. Dip spoon in broth to prevent dough from sticking.
- Cover pot tightly. Cook for 15 min without removing cover.
- Makes about 10 dumplings. Can double recipe.