Dumplings (for Stew)

These dumplings turn out light and fluffy because of the whipped egg whites incorporated at the end. Half of the flour called for in the recipe can be whole wheat for extra flavor and texture (and nutrition) without compromising the loftiness of the batter.

1 cups flour (part whole wheat)

5 tsp baking powder

1 tsp salt

2 eggs, separated

- cup milk


cup milk

2 cups biscuit mix

2 eggs, separated

Use half recipe for 4 dumplings.

Combine flour, baking powder, and salt with a fork in a medium sized mixing bowl. Beat egg yolks with milk and stir into dry ingredients. Beat egg whites to soft peaks and fold gently into dough.

Bring stew to the boil and drop large spoonfuls of batter on top. Cover pot and simmer briskly for hour without lifting the lid.

Fluffy Dumplings!

When the dumplings are done, they will have a glossy surface and will sit on top of the stew, with some of the ingredients imbedded in the bottom. They can be frozen or refrigerated and reheated in the microwave.


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