Dumplings

Naomi says that I didn't share the recipe for dumplings. I didn't actually make the dumpling recipe that went along with the beef and ale stew. It was a bit convoluted. Instead, I used the Edna Staebler recipe for fluffy dumplings and it is as follows:

Featherweight Dumplings

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
milk to make a thick dough

Sift the dry ingredients and add only enough milk to make a stiff dough - not at all runny. Drop tablespoons of the thick batter into boiling broth, cover tightly, cook gently, and don't lift the lid for 10 minutes. Then lift the lid and sigh with relief. The dumplings will be snowy white puffs.

Edna Staebler from Food that Really Schmecks