Dumplings
A dish that starts with flour and finishes with baking powder.
contains glutencontains dairy
Ingredients
US
Metric
- 470 ml flour
- 20 ml baking powder
- 2 ml salt
- 10 ml butter
- 180 ml milk
Make it lactose-friendly
- 2 teaspoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¾ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix and sift dry ingredients. Work in butter with tips of fingers, and add milk gradually, using a knife for mixing. Toss on a floured board, pat, and roll out to one-half inch in thickness. Shape with biscuit-cutter, first dipped in flour. Place closely together in a buttered steamer, put over kettle of boiling water, cover closely, and steam twelve minutes. A perforated tin pie plate may be used in place of steamer. A little more milk may be used in the mixture, when it may be taken up by spoonfuls, dropped and cooked on top of stew. In this case some of the liquid must be removed, that dumplings may rest on meat and potato, and not settle into liquid.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 550 |
|---|---|
| Protein | 15.8 g |
| Fat | 8.0 g |
| Carbs | 102.3 g |
| Fiber | 3.4 g |
| Sodium | 1607 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States