Dumplings Supreme

Kathey Jo Hickey-Van Otten

By
@leiandrai

I really love to hold to traditions of all kinds, and that will include "food". Most of my recipes have been taught to me by my mother, Elsie Lee Gore, who was the best cook from Tennessee!! In my opinion of course. Actually, the Gore women can sure cook. Here is another one of mama's which I like to add to soups. Enjoy and let me know what you think...


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Rating:

Comments:

Serves:

1 cup serves abt 4-5 people

Prep:

10 Min

Cook:

15 Min

Ingredients

1 c
flour-i use whole wheat or almond flour..even rice flour, your choice
1 tsp
kosher or sea salt
1 tsp
black pepper
1 tsp
basil
1 tsp
parsley
1 tsp
rosemary
1 tsp
chives-dried
1 tsp
yellow mustard seeds
1 tsp
sesame seeds
1 tsp
celery seeds
1/4 c
sugar
milk-no measurement, should be a soft dough

Directions Step-By-Step

1
Put a large saucepan of water on stove to boil. I would turn it down to medium high once it begins to boil. Meanwhile.....
2
Place flour in a mixing bowl, and add all the dry ingredients. Mix up well and add the milk. This dough should be wet, but yet it should hold the mixture together.
3
Drop by large spoonfuls into a pan of boiling water. DO NOT PUT IN WATER IF IT IS NOT BOILING! I use a chop stick to turn the dumpling over and check it to see if the middle is no longer doughy. Cooking time should be about 3-5 minutes.
4
Take out of the water and add to soup, I make homemade chicken, beef, turkey, even a nice tomato soup will be good with the dumplings. Let it simmer a couple of minutes to absorb flavor of soup. Spoon in individual bowls and serve. Takes the place of serving a bread with the soup.
5
Tip: I have tried cooking the dumpling along with the soup and it just doesn't turn out the same...so cook it first in water..then add to soup.

About this Recipe

Course/Dish: Other Breads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy