| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Main dish |
8 |
Dumplings |
INGREDIENTS
| 3 |
ts |
Baking Powder |
| 1 |
c |
Flour |
| 1 |
md |
Egg |
| 6 |
tb |
Cold water |
| 1 |
tb |
Oil |
| 1 |
ts |
Salt |
INSTRUCTIONS
Beat the egg well then add the 6T of cold water. Measure the Water
carefully. Add the oil and salt and whisk together. Mix the baking-powder
and flour together. Blend the two mixes into a smooth batter quickly. Drop
into boiling stew and cover continuing to boil for 15- 20 mins. Try to
resist the urge to peek too often - the dumplings will rise and produce a
light tender crust - a cold draught will cause them to fall. They can also
be served as a dessert by cooking in boiling water and served with pancake
syrup or jam drizzled over them. As a young boy scout in England during the
war these were or main camp dessert as the ingredients were usually
available from our skimpy home "Rations". There we called them "Sinkers".
We cooked and ate them by the dozen with our "fresh-air" appetites and the
name described the resulting feeling in our young bellies quite well ! When
I am travelling I usually make up the dry ingredients into batches and
carry them in zip-lock bags ready to add liquid and the egg when I am ready
to use them.
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”