Thursday, April 5, 2012

Grandma's Chicken and Dumplings


For the soup:
One gallon pot full of chicken soup
For the dumplings:
1  egg
½  cup + 2  Tablespoons diluted canned milk
1  Tablespoon vegetable oil
1 ½   cups flour
½   teaspoon salt
4    teaspoons baking powder

1.  In a wide topped pot, prepare your favorite chicken soup.
2.  When the soup is ready to eat, bring it to a boil and make the dumplings.
3.  In a medium bowl, combine the dumpling ingredients with a fork.
4.  Drop the dumplings into boiling soup, using a measurement
of about 2 teaspoons worth of dough, which is also about the size of a large marble. (you may not use all of your dumpling batter, I never do. There just isn't room enough for all that batter.)
5.  Reduce heat to simmer.  Cover and cook gently for  about 15 minutes or until the dumplings are cooked.


  1. Looks delicious and easy to make!

  2. Very easy and fast.
    The key in this recipe is to keep reminding your self to make the dumplings as small as you can because they really expand. And they're just so much funner to eat when they're small.