Try these old-fashioned rolled dumplings the next time you stew a chicken—it will be very hard to go back to ordinary drop biscuit dumplings thereafter.
3 cups all-purpose flour
3 tablespoons vegetable shortening
1 cup milk or water
1 large egg, slightly beaten
1/4 teaspoon salt
- Cut shortening into flour with a pastry cutter; add remaining ingredients and mix well.
- On a floured surface, roll out dough to 1/8-inch thickness and cut into 2 x 3/4-inch strips (or a desired) with a sharp knife or pizza cutter.
- Gently drop dumplings into boiling poultry or meat broth. Reduce heat, cover and simmer for about 10 minutes.
Makes 6 to 8 servings.