3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt (omit if ham is salty)
1/2 tsp. thyme (or less, to taste)
1/4 tsp. sage (a pinch goes a long way)
1 scant cup lean cooked ham, finely chopped
1/2 tsp. onion powder (optional)
1/2 tsp. dry mustard (optional)
pinch of cayenne (optional)
1/4 cup cold milk (more or less)

Dumplings are a great budget stretcher. These go especially well with a ham-bone soup.

Combine ingredients, adding just enough milk to make a dough that is not too stiff. Roll into balls about 1 to 1 1/2-inch thick; roll in flour to coat.

Drop into boiling broth. Cover and simmer gently for about 12 minutes or until cooked through (depends upon size). Remove using a slotted spoon and drain in a colander or serve directly in soup.

These are good in soups, chowders or stews.

Variation: Roll in beaten egg and then in matzoh meal crumbs before dropping into boiling broth. Finely minced onions which have been browned lightly in butter may be rolled in with the ham.

Submitted by: CM