- 1 cup all-purpose flour (I prefer unbleached)
- 2 tsp. baking powder
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup milk
Stir in milk and mix well.
Drop large, rounded tablespoonfuls into hot, boiling/hard simmering, stew, soup, or chicken and dumplings. Give a quick, gentle stir to make sure all dumplings are coated with the hot liquid and are separated.
Cook, uncovered, 10 minutes. . . . Cover and cook for about 10 minutes more, or until dumplings do not appear doughy in center. This time could vary according to the size of your dumplings. Sometimes I like to make mine a little bigger than this (larger spoonfuls of dough).
It is VERY IMPORTANT that you do NOT open the lid during the second half of the cooking time or dumplings could become very soggy. Also do not stir during any of the cooking time.
If you want to add a little additional flavor to your dumplings you can add a little powdered seasoning (such as poultry seasoning, garlic powder, onion powder, etc.) to your dry ingredients before mixing in the milk.
Serve hot, but be careful! These dumplings stay hot in the center for a very long time. Be especially careful when serving to small children.