[SAJ]

I like that technique very much! Thanks for the idea. Sort of a 'French Toast' dumpling, eh? Heh, heh, heh...

TWO eggs per cup of flour, though? Sounds like a lot of egg there.

[barb-tex]

Drop dumplins, canned biskits, vegetables for goodness sakes?
Must be yankee recipes.
Anyway, dumplins are the important part.
2 cups flour
cut in 1/4 c Shortning (I use lard)
1 tsp baking Powder
1 tsp salt
1 egg
~1/2 c milk to make medium dough. turnout on floured board.
roll thin 1/8 inch or less. cut in 1 inch strips
This a recipe that multiply to make as large a pot as I need.
bring to boiling 2 pints of chicken stock per recipe, add at least a pint of boned chicken.
drop in boiling stock cook 20 min.
barbra ann

[GloriaJane]

But mmmmm good! LOL!

I can’t take credit for it though. For 20 years it was go to granny’s house, Jeanie, my ex sister in law would wring a chickens neck, and we wives would all work together on Sunday’s Chicken & Dumplings dinner. LOL!

That way of making Dumplings came from granny. Granny got it from her mother in law. So it was passed down through my ex husbands family.