Pat&#39;s Dumplings Tasty Recipes

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Pat's Dumplings

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

Ingredients :

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

Instructions :

Prep :	Cook : 5M	Ready in :

Mix collectively flour and salt. Cut shortening into flour/salt mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.
On a floured surface, roll out dough very skinny with a rolling pin. Cut into 1 inch wide strips (I use a pizza cutter, but a pointy knife works also). Tear 1 inch lengthy pieces of dough from those 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 bird meat, if the usage of.

Notes :

Try using a Reynolds® sluggish cooker liner in your gradual cooker for easier cleanup.

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