Wow! These are amazing! I had to try one right out of the water. Did I say, Yum? Well, YUM!
Now, helpful stuff: This recipe makes approximately 60 dumplings if you roll them into slightly-larger-than-a-marble sized balls. Which is what I did. I also cut the sugar from 1/2 cup to 1/3 cup, plus one teaspoon to use in proofing the yeast. I didn't have any problems with having too much liquid or not enough with using the 4 1/2 cups of flour. I did allow it to rise twice - the first time it just didn't seem to rise as much as it should have, so I pulled it out, kneaded it some more and put it back in the bowl, covered it with a warm towel for about an hour. That looked better so then I proceeded to make it into balls and plop them (carefully) into the boiling broth. They rose to the top quite quickly but I left them in for a full 12 minutes and they turned out perfect. (YUM!)
I drained, cooled, and bagged half of the dumplings and put them in the freezer for an easy future meal. The rest I left in the broth and added left-over turkey from Christmas, a little salt and pepper, and turned it down to simmer. It will be our dinner tonight. I can hardly wait!
Thank you for this recipe Rhonda35! They are awesome!
Was this review helpful?
0 users found this review helpful
Wow! These are amazing! I had to try one right out of the water. Did I say, Yum? Well, YUM!...