Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour, All-Purpose -- |
| \N \N | Sifted |
| 2 teaspoons | Baking Powder |
| 1 \N | Whole Egg |
| 2 teaspoons | Salt |
| \N \N | Milk -- as needed |
Mix ingredients together, and knead well.
Bring a large pot of salted water to a full boil.
Cut mixture into 8 or 9 pieces. (Add more flour, if necessary as you knead). Roll into balls.
Quickly drop balls into boiling water and partially cover pot (leave a little space open). After water returns to a full boil, cook for seven minutes.
Remove each dumpling with a slotted spoon, break in half with a fork & check for doneness.
Serve with a rich gravy entree. Recipe By : Ruth Moravec
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