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Cook'n with Betty Crocker 
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Dumplings |
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Serves: 10 Print this RecipeFast Prep: 10 min; Cook: 20 min These dumplings are similar to biscuits except they are cooked on top of simmering stew. They are a great addition to Beef Stew, Beef Burgundy Stew and Rabbit Italiano. 1 1/2 cups all-purpose flour 1 tablespoon parsley flakes, if desired 2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons shortening 3/4 cup milk 1. Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. 2. Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid or dumplings may become soggy). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. *If using self-rising flour, omit baking powder and salt. NUTRITION FACTS: 1 Dumpling Calories 105 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 220mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 3g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 4% DIET EXCHANGES: 1 Starch; 1/2 Fat Herb Dumplings: Substitute 2 teaspoons chopped fresh or 1 teaspoon dried herbs (such as basil, sage or thyme leaves or celery seed) for the parsley. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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