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Ingredients
- 2 c. flour
- 2 tsp baking pwdr
- 1/2 tsp palt
- 1 c. whole lowfat milk
- 4 Tbsp. vegetable oil
- 8 c. water
- 3 x chicken buillon cubes
- 3 Tbsp. butter
- 4 Tbsp. flour
- 1/4 tsp salt
- 1 c. whole lowfat milk
- 2 x chicken bouillon cubes crumbled
- 1/2 tsp sugar
- 1/2 c. dumpling cooking liquid - (to 3/4 c.) after dunplings have been cooked
Directions
- Mix the dumpling ingredients, blend them well and turn out on to a floured surface. Knead 4 or possibly five times and divide dough into two parts. Roll out one piece of dough to 1/8-inch thick and cut into 1- by 1 1/2-inch strips. Place into a large saucepan which you have place the 8 c. of water and 3 chicken bouillon cubes which has been brought to boil and the bouillon cubes have been disolved. Cook one-half of dumplings till just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.
- Dumpling Sauce: Place butter in medium sauce pan and heat, add in salt and flour, stir till thick. Mix sugar with lowfat milk, and add in to flour mix a little at a time and stir constantly with a wisk till thick and smooth. Remove from heat.
- Place cooked dumplings in dumpling sauce and add in 1/2 c. of cooking liquid in that the crumbled chicken bouillon cubes have been added and stir gently. Simmer dumplings till blended on low heat. More cooking liquid may be added if needed.
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