| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 6 | Servings | |
INGREDIENTS
| 2 | c | Flour, All-Purpose — |
| Sifted | ||
| 2 | ts | Baking Powder |
| 1 | Whole Egg | |
| 2 | ts | Salt |
| Milk — as needed |
INSTRUCTIONS
Mix ingredients together, and knead well. Bring a large pot of salted water to a full boil. Cut mixture into 8 or 9 pieces. (Add more flour, if necessary as you knead). Roll into balls. Quickly drop balls into boiling water and partially cover pot (leave a little space open). After water returns to a full boil, cook for seven minutes. Remove each dumpling with a slotted spoon, break in half with a fork & check for doneness. Serve with a rich gravy entree. Recipe By : Ruth Moravec File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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