PARSLEY DUMPLINGS
Before modern baking powders were available, fresh breadcrumbs were often used in puddings and dumplings to give a light texture.
Provided by Timothy H.
Categories Southwestern U.S.
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- To make your own self-rising flour, measure the desired amount of flour into a separate container. For each cup of all-purpose flour used, add 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt. Mix to combine.
- *** If you absolutely can't find suet, vegetable shortening may be substituted. See Hints below.
- In a large bowl, combine the flour, breadcrumbs, suet, parsley, and grated lemon zest (rind); mix together well with a fork or wooden spoon. Season with salt and pepper. Blend in the beaten egg.
- Using a lightly floured hand, shape pieces of the dough into balls the size of large walnuts.
- Make the Parsley Dumplings. Drop the balls of dough onto the top of the stew, replace the lid, and cook for the last 15 to 20 minutes of cooking the stew. When done, the dumplings should be about doubled in size.
Nutrition Facts : Calories 33.8, Fat 2.1, SaturatedFat 0.8, Cholesterol 17.8, Sodium 57.5, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 1.1
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