1 1/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. chopped parsley
1/2 tsp. salt
2/3 cup milk
2 tbsp. oil

Combine milk and oil. Slowly stir into flour until soft dough forms.

IMPORTANT: cook uncovered - 10 minutes then cover and cook 10 minutes more.

Note: for fluffy dumplings - use the 2 tsp. baking powder. for chewy dumplings - use only 1 tsp. baking powder.

When I do chicken and dumplings. I cook chicken until done, then pull meat from bones... I return meat to the broth, then add the dumpling mix, a little at a time... I received this years ago, from a 90 year old lady. It was their family recipe. It is a treasure!

Submitted by: Phyllis Chittum