Homely Old Time Dumplings Food

FLOUR DUMPLINGS (SINKERS/SPINNERS)

Steps:

• Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
• (A sticky dough makes a soft pasty dumpling.).
• Knead in the bowl or on a lightly floured board until smooth.
• Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
• Immerse into salted boiling water and cook for 15-20 minutes.
• Or add to soups and stews and cook for the same period or longer.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

HOMELY OLD-TIME DUMPLINGS

Steps:

• Make sure you have a large pot of water or broth heating up before you begin- you want to have it boiling by the time you are finished mixing the batter.
• Sift together the flour, baking powder and salt.
• Grab a fork in one hand, and have your milk in a small pitcher in the other hand.
• Slowly pour the milk into the flour mixture in a steady stream,while tossing very quickly with the fork to combine the ingredients just until they are moistened.
• Press out any big lumps, but the batter should not be perfectly smooth.
• Don't overmix or you'll end up with very pasty dumplings.
• Have a large potful of boiling water (or chicken broth) ready to go.
• Drop heaping spoonfuls of batter into the boiling liquid- you should have enough for 8-12 scoops (bearing in mind that they grow a bit while cooking).
• Cover firmly with tight lid and let cook 12 minutes exactly with no peeking under the lid (If your lid isn't very tight, the starchy liquid can seep out the sides).
• Scoop cooked dumplings out of pot using a slotted spoon and serve with stew ladled over them or add to soup.
• They will be large and look like wet,odd shaped balls- they aren't very attractive.
• To test for doneness, poke a drained dumpling with a toothpick- it should come out fairly clean and the middle of the dumpling should be tender but not goopy (you can also cut one in half).

BISQUICK DUMPLINGS

Steps:

• In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
• Drop mixture by spoonfuls onto boiling stew and reduce heat.
• Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.