homemade flour dumplings

Check the temperature of the filling with a meat thermometer to ensure that the meat has cooked thoroughly. Put 250g of self raising flour in a mixing bowl and season with pepper and salt. Ladle the dumplings and broth into bowls. Knead in the bowl or on a lightly floured board until smooth. The dough wouldn't rise since it doesn't have any rising agents such as yeast or baking soda. In a separate bowl, combine the milk and melted butter. We also use third-party cookies that help us analyze and understand how you use this website. Next, drop the dumplings into the preheated vegetable stock and cook them for 15-20 minutes, or until they are firm. I believe I figured out why some reviewers found the dumplings in the recipe to be "gummy", the water wasn't hot enough to fully cook the dumplings and it gets all gummy. I used butter rather than margarine and I used two tablespoons rather than one. (Use caution if you used boiling water to form the dough.). The plastic will melt and stick to the dumplings. Tip: If you use a wide pot, you'll have a larger surface area for cooking the dumplings. Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. The dough will be sticky, but I still like to use my hands to make them. Stop kneading as soon as the crumbs from the bottom of the bowl are incorporated into the dough. Cut in butter until crumbly. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b4\/Make-Flour-Dumplings-Step-1-Version-4.jpg\/v4-460px-Make-Flour-Dumplings-Step-1-Version-4.jpg","bigUrl":"\/images\/thumb\/b\/b4\/Make-Flour-Dumplings-Step-1-Version-4.jpg\/aid1811930-v4-728px-Make-Flour-Dumplings-Step-1-Version-4.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"