This is a recipe that was passed down to me from my mom and my grandma, who are both very German. My mom always makes this with her chicken and dumplings and my grandma with her beef roulden, so it brings back a lot of memories for me. The original recipe uses shortening, but I’ve always used butter and they’ve turned out perfect, light and fluffy! I usually halve the recipe, it makes a lot of dumplings, depending on the size.
2 c sifted flour
3 tsp baking powder
1 tsp salt
1/4 tsp parsley (or really any seasoning, I used italian etc)
1/4c butter or shortening
1 c milk
Sift together flour, baking powder, and salt into a bowl. Mix in parsley. Cut butter or shortening in with a pastry cutter until crumbly. Add milk slowly until you have a soft dough.
Drop mixture into gravy, and simmer for 10 minutes uncovered. Cover and simmer for another 10 minutes. (It’s very important to not stir at all. Also do not lift the cover during that ten minutes, or else the dumplings will not rise as much!)
