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.
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.