- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1 tablespoon parsley (fresh, chopped)
- 1 tablespoon cold butter
- 1/3 cup milk
In a medium bowl, combine the flour, baking powder, and salt. With a pastry blender, work the butter into the flour mixture until it resembles cornmeal. Stir in the milk with a fork just until blended and you have a soft dough.
Put the dough on a floured surface. Put a piece of plastic wrap over the dough and let ir rest for 5 minutes. Leaving the plastic wrap on the dough, roll out to about 1/2- to 3/4-inch thickness.
Cut into squares.
Place on stew, cover the pot tightly, and simmer stew for about 20 minutes, until light and flaky.
Makes 6 to 8 dumplings.
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