|Master Books of Soups|
|by Henry Smith|
Henry Smith's 1900's "The Master Book of Soups" provides 1,001 different soup recipes from all around the world, allowing the home cook to create ...
1 - 10 of 302 for rolled dumplings
Mix 1 portion ... package directions and roll out into 5 ... raw sausage meat rolled into a 1 ... browning too quickly, reduce heat to 325°F and finish cooking.
Place wheat starch ... Use a fork to press the edges of the top and bottom dough together. Boil until all dumplings have risen to the top of the water.
Cut shortening into ... water (or broth). Roll to 1/8-1/4 inch thickness and cut into dumplings. Pull each ... into broth. Cook until tender. Add chicken.
Cook chicken in ... make a dough. Roll out real thin, cut dumplings in strips and ... uncovered for about 15 minutes, return chicken meat to pot with dumplings.
Boil a fryer ... cup unsifted flour. Roll to 1/8 inch ... inch lengths. Drop dumplings, one at ... lastly, just to heat thoroughly. Makes 8 to 12 servings.
Cut shortening into ... on lightly floured board. Roll out thin and cut in small squares and drop on meat in broth. Cover tightly and simmer 20 minutes.
Preheat oven 375 ... lightly floured surface, roll dough in 10x14 ... thickens. Pour over dumplings. Bake 35 minutes until golden brown. Makes 10 servings.
Mix all ingredients ... easily handled dough. Roll, not too ... These may be rolled out on waxed ... put in freezer. Store in plastic bags, when frozen.
Melt butter in ... it stick together. Roll the dough out ... melted butter. Combine water and sugar. Pour over dumplings. Bake at 375 degrees for 1 hour.
Mix well. Roll 1/4 inch thick and let dry about 1 hour. Cut into strips and drop one at a time in hot broth. Cook covered 20 minutes. Add chicken.
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