"Ken" > wrote in message
...
>A family dumpling recipe goes:
>
> 3/4 C flour
> 1 egg
> 1 1/2 tsp oil
> 1/4 C milk
> 1 tsp salt
> Garlic powder if you like it. (my addition)
>
> Mix and spoon in small portions into boiling water. Cover (watch out - it
> boils over! try to leave a big gap between lid and pot). Simmer 15
> minutes.
>
> Problem is, these come out somewhat chewy sometimes. Anyone know anything
> I could change to make them a little bit lighter and airier?
>
> TIA.
>
> Ken


Many recipes will add a little baking powder.


--
Old Scoundrel

(AKA Dimitri)


As example:



2 c. flour
4 tsp. baking powder
3/4 c. milk
1/2 tsp. salt
2 tsp. butter

Cook 12 minutes in covered kettle.

1 c. flour, sifted
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk

Sift together dry ingredients; stir in buttermilk until well blended. Turn
dough onto lightly floured board and knead until smooth (not sticky). Roll
dough to 1/4" wide with lightly floured rolling pin; cut into 1/2" wide
strips then into 3" long pieces. Drop strips into large pot of simmering
broth or soup; cover and simmer about 12 minutes or until strips are done.
Yield: about 30 small dumplings. These easy to make dumplings are delicious
in chicken soup or may be used with traditional stewing chicken for chicken
and dumplings. Creighton


2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, well beaten
2/3 c. milk
2 tbsp. melted butter

Put cover on kettle, simmer soup low heat, about 30 minutes. Before
serving (mix feather dumplings), sifting dry ingredients together. Add egg,
melted butter or margarine and enough milk to make moist, stiff batter.
Drop by teaspoons into boiling liquid. Cook, covered and without "peeking"
18-20 minutes or until dumplings are done. Yield: 10-12. Serves 10-12.
(Augustaville)