Pat's Dumplings Best Family Recipes

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Pat's Dumplings

"This recipe was a big hit at our family reunion in 1995. Best cooked in fowl broth."

Ingredients :

2 cups all-reason flour
three tablespoons shortening
1 teaspoon salt
1/4 cup water

Instructions :

Prep :	Cook : 5M	Ready in :

Mix together flour and salt. Cut shortening into flour/salt aggregate the use of a pastry blender, fork or two knives. Stir in water to shape a smooth dough.
On a floured surface, roll out dough very skinny with a rolling pin. Cut into 1 inch extensive strips (I use a pizza cutter, however a pointy knife works additionally). Tear 1 inch long portions of dough from these strips and drop into simmering broth.
Cook 10 minutes with the pot lid off, then 10 minutes extra with the lid on. Serve with the broth and fowl meat, if the use of.

Notes :

Try using a Reynolds® gradual cooker liner to your slow cooker for less difficult cleanup.

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