Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Flour; ( approximately) |
| 2 \N | Eggs |
| 2 tablespoons | Oil |
| 1 teaspoon | Baking powder |
| \N \N | Salt to taste |
| \N \N | Oil for frying |
These fried dumplings are great with chicken soup, if they ever make it to the table!!
Place flour, salt and baking powder in a bowl, make a well in the center.
Beat eggs with oil and add to flour. Start stirring with a fork and then with your fingers. Knead just to combine and form a soft dough. Divide tha dough into 6 large pieces. Make like long rolls on a floured board ( ¼" or smaller) Cut with a floured knife at ¼" intervals. Deep fry in batches, transferring the mondlach to paper towels to drain. May be made ahead and kept in jars. These are served with chicken soup. Note: I make mine real small, but then it takes forever! Recipe by Miriam Podcameni Posvolsky
Posted to MC-Recipe Digest V1 #946 by Leon & Miriam Posvolsky <miriamp@...> on Dec 06, 1997