Grandmas Dumplings From Scratch 100 Year Old Recipes

Steps:

• 1. Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
• 2. VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

Steps:

• Mix all ingredients except biscuits in the Crockpot.
• Cut biscuits into quarters and gently stir into mixture.
• Cover; cook on low for 4 to 6 hours.

Steps:

• Start a large pot of boiling water.
• Beat eat whites.
• Mix in cottage cheese.
• Add flour until the mixture turns to a doughy consistency.
• Dice onion.
• Put butter in frying pan and brown the onions and add garlic minced.
• Use a large cutting board for this process.
• Dust the cutting board with flour (will have to multiple times through the process).
• Cover your hands in flour.
• Grab hand fulls of dough.
• Roll the dough until it is about 1in thick.
• Cut about 1/4in pieces of dough.
• Roll them slightly and place them on a large dish.
• Drop the pieces in boiling water for about 12 minutes. (this will be done in two batches).
• Strain and rinse dumplings with cold water.
• Mix in the onion/butter mix.
• Bacon is also good added to the dumplings!

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.