This recipe is a great way to make dumplings. It’s a little time consuming on the dumpling process but once they are ready to eat there is nothing to compare them to.
- 2 cups all-purpose flour, plus extra for dusting
- 2 teaspoons baking powder
- 4 teaspoons salt
- 1/3 cup shortening, at room temperature
- 1/2 cup buttermilk, chilled
- 7-9 cups water
- 5 tablespoons better than bouillon (Chicken flavored)
- Salt and pepper to taste
- Whisk the flour, baking powder, and 1 teaspoon of salt togther in a medium bowl.
- Rub the shortening into the flour mixture with clean fingers unitl it resembles course crumbs.
- Add the milk, 1 ounce at a time, just until you have a rough ball of workable dough.
- Knead the dough 3-4 times, until it is mostly smooth, but don’t over work.
- Divide the dough into 2 equal pieces.
- Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured surface.
- Cover the dough and dry for up to 8hrs.
- Uncover the dough and cut into 1/2-inch squares.
- When the dumplings are almost ready to cook, start your water and bouillon.
- Once the chicken bouillon and water mixture start to boil slowly add in your dumplings, stirring after adding.
- Add salt and pepper to taste and let simmer for 10 minutes or unitl dumplings are done but not falling apart.