Flour dumplings

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These are the dumplings I make to serve with Recipe #51453. I originally got the recipe from The Grassroots Cookbook and have used this many times. These are ugly looking,odd ball shaped flour dumplings but they taste great with the chicken recipe or with a hearty stew ladled on top. I usually serve 2 dumplings per bowl. I usually cook these in boiling water, not broth. Prep time allows for bringing a pot of water to the boil - it only takes about 10 minutes to mix up the batter. Home Made Dumplings Recipe, Old Fashioned Dumplings Recipe, Easy Dumplings Recipe, Homemade Dumplings Recipe, Drop Dumplings, Egg Dumplings, Flour Dumplings, Easy Dumplings, Homemade Chicken And Dumplings

These are the dumplings I make to serve with Recipe #51453. I originally got the recipe from The Grassroots Cookbook and have used this many times. These are ugly looking,odd ball shaped flour dumplings but they taste great with the chicken recipe or with a hearty stew ladled on top. I usually serve 2 dumplings per bowl. I usually cook these in boiling water, not broth. Prep time allows for bringing a pot of water to the boil - it only takes about 10 minutes to mix up the batter.

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The Fluffiest Dumplings ever...Can't wait to give these a try in my Chicken & Dumplings tonight! YUMM! Fluffy Dumpling Recipe, Chicken And Dumplin Recipe, Dumplin Recipe, Easy Dumplings Recipe, Homemade Dumplings Recipe, Easy Dumplings, Chicken Dumplings Recipe, Homemade Chicken And Dumplings, Batter Mix

I love dumplings. Tender little pillowy clouds of dough floating on simmering gravy...what's not to like? There seems to be two kinds of dumplings in American cooking - rolled dumplings, and drop dumplings. My mom always made the drop kind, so I do, too. Some people think that drop dumplings are heavier and denser than rolled dumplings, but if they can be light and fluffy if you don't mix the batter too much and if you give it time to rest before you drop the batter into the gravy. Here's…

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There’s something magical about recipes that connect us to the past—those dishes that transport us straight to Grandma’s kitchen, where time seemed to slow down, and every meal felt like an act of love. For

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