Mike since you say you are short on counter space, maybe this will work for your dumplings. I've made them both ways, rolling them out and cutting them into strips and then pinching them off into smaller portions, or making a stiff biscuit dough and dropping them into the boiling broth by the spoonful. Depending on how big you want them, use a size spoon according to what size you want. I always used a teaspoon because they will puff up but you could use a bigger one. Jim's recipe also sounds good but I've never made them using broth as the liquid. For dumplings I usually just use water to make the dough. It is all a matter of personal taste and now you have me craving them. LOL! I haven't eaten any in a long time. :) Hope this has been of some help to you. Quote:
Hey Mike,
I can help with the dumplings dude, if you would enlarge your print and stop the eye-straining highlighting, I will share it with you.
First get your stock going and bring it to a boil add your meat let boil till the meat is tender. Dip out two cups of the broth, set aside. Then grab 2 cups of flour one egg and combine in mixing bowl. Fork the egg into the flour (Martha White Self-Rising is all I ever use for flour) then grab the broth you sat aside and slowly add it to the flour while stirring, the broth needs to be warm to hot so the flavor permeates the dumplings. Add broth till flour and egg is almost the consistency of biscuit dough, flour your table or counter top scoop dough out bowl, and knead as you sprinkle flour on top till the dough no longer sticks to your hands. Rool dough out to 1/8-1/4" thickness, depends on whether you like thin or thick dumplings. Let air dry till flour is almost crisp, cut out your dumplings, bring your stock pot to boiling and drop them in, reduce to simmer, make up a batch of cornbread and when the cornbread comes out of the oven you are ready for some good eating.
Jim
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 Thank you all for your recipes. Shirley has about four cookbooks and not one of them had a recipe for raisin bread. As for the Kelp powder, although kelp is very beneficial if I put it in anything and Shirley found out, she would not eat it. I might try it sometime when she's not looking however. If we had a bigger kitchen with more counter-top space, I would be doing a lot more baking then I do now. For pies I basically have to buy frozen pie shells because I don't have the room to roll out the dough. I have a recipe for pumpkin bread that requires four eggs, so if I can get by with one egg instead that will be a big help. I used to make soups with dumplings, but it has been so long that I have forgotten how to make the dumplings. Awhile back when we were talking about the stock pots, I began making a small one. Each night after the evening meal I would put the left over veges in one and the meat in the other. When I combined them together I realized that I needed a tomotoe base, but had run out of tomatoes. I remember that I had a jar of tomato bullion. It was not in cubes like chicken or beef, but rather in a loose powder form. Shirley reluctantly tried some. She had a second bowl. Back to the stock pot.
GOD BLESS YOU
~Mike~
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