 | My Nova Scotian grandmother used this recipe for 50 years, and now my Dad and I use it.
If adding all of the liquid would make the dough goopy, don't use all the liquid. On the other hand, if you need a little more, add a bit more at a time. Mix just until all the dry ingredients are taken up -- do not knead or overmix or your dumplings will come out tough and doughy.
Never boil dumplings, or they will fall apart. That is why they get added at the very end of your soup or stew.
[Options] You can cut the salt down by half. You can use margarine, lard or shortening instead of butter. You can also use skim milk (or water) in place of the milk.
Ingredients
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