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| Pat's Dumplings |
"This recipe turned into a big hit at our own family reunion in 1995. Best cooked in chook broth."
Ingredients :
- 2 cups all-cause flour
- three tablespoons shortening
- 1 teaspoon salt
- 1/4 cup water
Instructions :
| Prep : | Cook : 5M | Ready in : |
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- Mix collectively flour and salt. Cut shortening into flour/salt aggregate the use of a pastry blender, fork or two knives. Stir in water to shape a gentle dough.
- On a floured surface, roll out dough very thin with a rolling pin. Cut into 1 inch huge strips (I use a pizza cutter, but a pointy knife works additionally). Tear 1 inch long pieces of dough from these strips and drop into simmering broth.
- Cook 10 minutes with the pot lid off, then 10 minutes extra with the lid on. Serve with the broth and fowl meat, if the use of.
Notes :
- Try using a Reynolds® slow cooker liner for your sluggish cooker for simpler cleanup.
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