Ingredients
- 2 cups all purpose flour
- 1 tsp. salt
- 3 tsp. baking powder
- 1 Tbsp. shortening
- 3/4 cup milk (approx.)
- 1 qt (32 oz) Vegetable Broth
- tofu
Preparation
Step 1
Combine flour, salt, & baking powder, then cut in shortening. Add milk all at once and mix until it forms a sticky dough ball. Start with ¾ cup and add more if needed.
Put a lot of flour on counter then put the dough on this flour and roll out thin (about ¼ inch), then cut into 2 inch squares (this can vary - bigger or smaller) with a pizza cutter or knife. Remember to use lots of flour on everything as the dough is sticky and this makes it easier to work with, plus you want the flour when you cook them. As you pick up the dumplings coat them with the flour, drop them into boiling broth (you want to use a lot of liquid to cook the dumplings). You want a rolling boil and as you drop in the dumplings; make sure they go into the broth, not on top of each other. Push them aside, gently, with a big spoon if necessary.
After you have put all of the dumplings in the broth and it is boiling, turn the heat down very low, put a lid on the pot and cook them for 15 minutes – do not raise the lid during this time. After the 15 minutes, add the tofu, put the lid back on, and let cook for another 15-20 minutes. Stir, gently, before serving.