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Home » Dishes » Dumplings » Handkerchief Dumplings

Handkerchief Dumplings

Handkerchief dumplings (Pâtes en Mouchoir de Poche) are a flat Acadian dumpling used particularly in making fricot. They are vaguely reminscent of a flat, unstuffed pasta.

The dumpling dough is rolled out thinly and cut into squares.

The dumplings can be put on top of a stew and cooked, or in the case of something like a fricot, can be layered in with other ingredients at the start of cooking.

Cooking Tips

1 cup of flour
½ teaspoon salt
1 tablespoon baking powder
½ cup cold water

Mix the dry ingredients, then gradually add the water and mix just until you have a dough.

Roll the dough out think, and cut into 1 ½ inch squares.

Put on top of a soup or stew, cover and cook for 7 minutes; serve.

Or, for a fricot, you can layer in with other ingredients at the start of cooking.

This page first published: Aug 3, 2010 · Updated: Jun 23, 2018.

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Tagged With: Acadian Food

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