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Ingredients
Directions
- Place flour into a large bowl. In another bowl, lightly beat together salt, egg yolks and lowfat milk and pour into flour. Knead dough till it is shiny. Let stand for 1 hour. Add in the bread to dough and combine well.
- With floured hands, shape dough into 4-inch diameter balls or possibly rolls which measure 8 inches long by 2 1/2 inches in diameter. Slice dough from rolls about 2 to 3 inches thick. Have 6 qts of boiling water ready and put in the dumplings, making sure they don't stick to the bottom by moving them once with a spatula.
- Cover and cook for 20 to 30 min. Remove dumplings with a slotted spoon.
- Make a cut across the center of one dumpling to make sure it is done, then slice all dumplings into 1/2-inch to 3/4-inch pcs with a thin sharp knife. Arrange slices in a heated bowl.
- NOTES : To prevent heavy dumplings with soggy bottoms, make sure the liquid in that they are cooked bubbles gently but continually. For light, fluffy dumplings, cover the pan and leave it covered till the cooking time is almost complete. Sudden drafts affect the temperature and can deflate the dumplings.
- Note: The prep time does not include the 1 hour standing time for the dough.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 247 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 312mg | 13% |
| Potassium 136mg | 4% |
| Total Carbs 49.98g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.55g | 2% |
| Protein 8.0g | 13% |
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