CRACKER BARREL DUMPLINGS

Cracker Barrel Dumplings image

Provided by barbara lentz

Time 20m

Number Of Ingredients 16

DUMPLINGS
2 c flour plus more for kneading and rolling
2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c canola oil
8 c water
2 tsp chicken bouillon
SAUCE
3 Tbsp butter
1/4 c flour
1/2 tsp sugar
1 c milk
2 tsp chicken bouillon
3/4 c reserved dumpling cooking liquid
salt and pepper to taste

Steps:

1. Dumplings Mix the flour, baking powder, salt, milk, and oil blending well Turn out on floured surface and knead four or five times. Roll out dough to 1/8 inch thick and cut into 1 inch dumplings.
2. In large saucepan combine the water with the bouillon. Bring to a hard boil. Cooking in batches add the dumplings to the boiling water. The dumplings are done when they raise to the top. Remove with slotted spoon and set aside. Reserve cooking liquid
3. Sauce Melt the butter in a medium saucepan. Add flour and stir until thick. Mix the sugar with the milk and add to the flour mixture a little at a time whisking until smooth. Remove from heat. Mix the 3/4 cup cooking liquid with the chicken bouillon. Mix the cooking liquid into the sauce. Pour the sauce over the dumplings mixing well. Season with salt and pepper