Caraway Dumplings Recipe
Ingredients
| Water | 1 Quart | |
| Chicken bouillon cubes | 2 | |
| All purpose flour | 2 Cup (16 tbs) | |
| Parsley flakes | 2 Tablespoon, dried | |
| Baking powder | 4 Teaspoon | |
| Caraway seed | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| 1 cup milk or beer | ||
Directions
MAKING
1. In a large mixing bowl, combine sift together the flour, baking powder and salt.
2. Add the parsley flakes and caraway seed and cut in the butter until the mixture resembles crumbs.
3. Add milk or beer just enough to bind and make a smooth dough.
4. In a large stock pot, boil water and dissolve the bouillon cubes in it.
5. When the bouillon comes to a rapid boil, reduce the heat and drop 8 large spoonful of the dough into it.
6. Cover pot tightly with a lid and steam the dumplings for 12 to 15 minutes without removing the lid.
7. Remove the dumplings using a slotted spoon.
SERVING
8. Serve the dumplings with stew while hot.
1. In a large mixing bowl, combine sift together the flour, baking powder and salt.
2. Add the parsley flakes and caraway seed and cut in the butter until the mixture resembles crumbs.
3. Add milk or beer just enough to bind and make a smooth dough.
4. In a large stock pot, boil water and dissolve the bouillon cubes in it.
5. When the bouillon comes to a rapid boil, reduce the heat and drop 8 large spoonful of the dough into it.
6. Cover pot tightly with a lid and steam the dumplings for 12 to 15 minutes without removing the lid.
7. Remove the dumplings using a slotted spoon.
SERVING
8. Serve the dumplings with stew while hot.
Chef
