| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 120 |
g |
Cake flour |
| 10 |
ml |
Baking powder |
| 2 |
ml |
Salt |
| 15 |
g |
Butter |
| 1 |
|
Egg |
| 125 |
ml |
Milk |
|
|
Butter and cinnamon sugar to serve with |
INSTRUCTIONS
Sift the dry indredients together and mix in the butter with vingers till
it resembles breadcrumbs. Mix egg and milk and add to above. Boil water
(must be about 3 cm deep) with a pinch of salt in a casserole with a lid.
Use a teaspoon dipped in boiling water to put spoonfulls of the dough into
the boiling water. Cover with tight fitting lid and cook slowly for 10
minutes (please don't peek, as this will cause the dumplings to "fall down"
and become rubbery) Remove from heat, pour into a serving bowl and put dots
of butter on top. Sprinkle a lot of cinnamon sugar over and serve with
vanilla custard.
Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .
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