01-13-2013, 09:54 PM
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
Originally Posted by Midnight Smoke
Thanks! That is great info, I have all of it saved.
Can you post the Dumpling one too?
Sure, here are the Spoon Dumplings (these are actually easier to make than the flat noodle dumplings) You can use beef broth or chicken broth depending on what kind of soup you are making.
2 cups of flour
1 teaspoon of salt
Water – up to 5 tablespoons (or maybe more) added 1 tablespoon at a time
Big 3 tine fork for mixing
Teaspoon for making dumplings – (not the measuring kind of teaspoon, the one you use at the table)
2 quarts of broth (chicken or beef)
In a mixing bowl, combine the flour and salt and mix. Crack the eggs into the flour/salt mixture and work together with the fork. This will be dry and crumbly.
Add water, 1 tablespoon at a time, mixing with the fork, until dough begins to thicken. It needs to be just a little bit firmer than biscuit dough. Set dough aside.
In a stock pot, bring broth to a rolling boil. Dip the spoon into the broth for 20 seconds to get it warm. Scoop up 1/2 of a teaspoon of dough and dip the spoonful of dough into the broth, allowing the dumpling to release on it’s own. The spoon will now be hot, so repeat the process using all of the dough. Boil the dumplings for 4 or 5 minutes (make sure it does not boil over), then remove from heat, cover and let them sit for 10 minutes or so.
Return your meat to the stock pot and you are good to go.
KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal
Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery