Dumplings No1 Recipe




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Dumplings No1 Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Dumplings No1

 

Ingredients

2 cup flour
1 tbsp butter
1 1/4 tsp baking powder
3/4 tsp salt
1 milk



 

Preparation

Sift the flour, baking powder and salt into a bowl. Add the butter
and work in with pastry blender or finger tips. Add sufficient milk
to make a stiff batter. Turn out on a well-floured board and roll
about 1/2 inch thick. Cut in small squares and drop in hot liquid and
cook for 20 or 25 minutes. Cooking utensil must always have a tight
fitting cover or else dumplings will be heavy. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

 

 

Servings: 1