Mum's Dumplings - For Chiken Stew
This recipe came from an old "Better Home and Gardens" cookbook, from the 50's I believe, and while it still appears in more modern versions of the book, it has changed over the years (lower fat, etc.) and in my opinion, not for the better. To me though, it will always be Mum's chicken stew and dumplings, my favorite cold weather comfort food.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons oil
- 1/4 cup milk
- 2 teaspoons baking powder
- 1 cup flour
- 1 large egg beaten
- 2 tablespoons parsley flakes
- Carbohydrate 27.0734111093718 g
- Cholesterol 37.3388888875251 mg
- Fat 19.4150389252417 g
- Fiber 0.151999998401035 g
- Protein 2.38348888756043 g
- Saturated Fat 2.92514278236244 g
- Serving Size 1 1 Serving (89g)
- Sodium 46.5099999499755 mg
- Sugar 26.9214111109707 g
- Trans Fat 1.05583666843251 g
- Calories 286 calories
1. Combine wet and dry ingredients in a separate bowls 2. Add the wet ingredients to the dry and mix with a fork until well combined. 3. Drop the dough into the stew, about 1 heaping tablespoon per dumpling. 4. Keep the stew at a low boil, and cook the dumplings for 12-15 minuets 5. Remove from the stew with a slotted spoon and serve.
