Grace Oulton's Soup Dumplings Recipe
My Nova Scotian grandmother used this recipe for 50 years, and now my Dad and I use it.
Mix dry ingredients together in a bowl. Cut in the butter -- either by hand, or with a pastry blender. Add enough of the milk or water to make a soft dough.
Flour your hands. Break off small pieces, form into rough balls about the size of golf balls, and drop into hot liquid. Cover, and cook without lifting cover for 12 minutes. Check on them after that. Test one to see that is fluffy in the middle, cook a little longer if needed.
If adding all of the liquid would make the dough goopy, don't use all the liquid. On the other hand, if you need a little more, add a bit more at a time. Mix just until all the dry ingredients are taken up -- do not knead or overmix or your dumplings will come out tough and doughy. Never boil dumplings, or they will fall apart. That is why they get added at the very end of your soup or stew. If you're feeding men, double the recipe -- if not triple it. [Options] You can cut the salt down by half. You can use margarine, lard or shortening instead of butter. You can also use skim milk (or water) in place of the milk.
Courses Soups and Stews