Viewing post #2090696 by tveguy3

Margaret bread dumplings are quite simple to make, I especially like them with pork roast and sauerkraut. At times I make them with sage and onion stuffing when I want them with chicken. When I make potato dumplings I rice the cooked potatoes and let them cool enough so you can handle them. Then according to the recipe from grandma, you add a bit of salt, and then add flour a bit at a time, until it's the consistency of uncooked oatmeal, kind of dry. Then pour in a bit of melted lard while it's hot, and mix just enough lard to make it form a ball. Add a small amount at a time, you don't want too much. It doesn't take much, and you can sub a healthier oil of course. Wet your hands to form the dumplings and drop them gently into slowly boiling salted water. Of course you can flavor them with any seasonings you want, depending what you're serving them with. (rosemary, thyme, finely chopped onions, chives etc.) Move them a bit to make sure none are stuck to the bottom of the pot, then cover them and let them simmer for about 25 minutes. Less if you make them smaller. Pour melted butter over them, and of course gravy. I often season them to match how I have seasoned what I'm serving. I also like them just plain with butter. Left overs are good fried in butter.