dumplings

By slebel

Ingredients

• 2 2cups cups(500 mL) (500 mL) sifted cake and pastry flour
• 2 tbsp chopped fresh parsley 2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley
• 4 tsp baking powder 4 4tsp tsp(18 mL) (18 mL) baking powder
• 1/2 tsp salt 1/2 1/2tsp tsp(2 mL) (2 mL) salt
• 2 tbsp butter 2 2tbsp tbsp(25 mL) (25 mL) butter
• 3/4 cup milk , (approx)3/4 3/4cup cup(175 mL) (175 mL) milk, (approx)

Preparation

Step 1

In bowl, whisk together flour, parsley, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls (15 mL) onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath.