CRACKER BARREL DUMPLINGS ~ COPY CAT

Cracker Barrel Dumplings ~ Copy Cat image

Provided by Amy H.

Time 25m

Number Of Ingredients 16

DUMPLINGS
2 c all-purpose flour, plus more for kneading and rolling
2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c vegetable oil
2 qt water for boiling
2 tsp chicken soup base
SAUCE
3 Tbsp butter
salt & pepper to taste
1/4 all-purpose flour
1/2 tsp sugar
1 c milk
2 tsp chicken soup base
1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Steps:

1. Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.
2. In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.
3. While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.
4. Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.