Mum's Dumplings - For Chiken Stew

This recipe came from an old "Better Home and Gardens" cookbook, from the 50's I believe, and while it still appears in more modern versions of the book, it has changed over the years (lower fat, etc.) and in my opinion, not for the better. To me though, it will always be Mum's chicken stew and dumplings, my favorite cold weather comfort food.

Category: Side Dish

Cuisine: not set

Ready in 30 minutes

by lala_miffy

Ingredients

1 Cup Flour

2 teaspoons Baking powder

2 tablespoons Parsley flakes

1 large Egg Beaten

1/4 cup Milk

2 tablespoons oil

Directions

1. Combine wet and dry ingredients in a separate bowls 2. Add the wet ingredients to the dry and mix with a fork until well combined. 3. Drop the dough into the stew, about 1 heaping tablespoon per dumpling. 4. Keep the stew at a low boil, and cook the dumplings for 12-15 minuets 5. Remove from the stew with a slotted spoon and serve.

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