Mix together:
1 1/4 c. Summers Sprouted Spelt Flour
1 egg
1/3 c. chicken or veggie broth
2 1/2 tsp. baking powder
1/8 tsp. each salt, onion powder, garlic powder (opt)
Drop golf ball size dough balls into at least 2 qts. of boiling broth
or soup. They will plump up to about 2-3 inch balls, so use a
wide-mouthed saucepan.
Cook, covered, for 15 minutes. Dumplings do not keep well, so
only cook what you will eat. Batter will keep for a day or two.
Store covered in the fridge.
Dumplings
Ingredients
- 1 1/4 c Summers Sprouted Spelt Flour
- 1 egg
- 1/3 c chicken or veggie broth
- 2 1/2 tsp baking powder
- 1/8 tsp each salt, onion powder, garlic powder (opt)
Instructions
- Mix together: 1 1/4 c. Summers Sprouted Spelt Flour, 1 egg, 1/3 c. chicken or veggie broth, 2 1/2 tsp. baking powder, 1/8 tsp. each salt, onion powder, garlic powder (opt)
- Drop golf ball size dough balls into at least 2 qts. of boiling broth or soup. They will plump up to about 2-3 inch balls, so use a wide-mouthed saucepan.
- Cook, covered, for 15 minutes. Dumplings do not keep well, so only cook what you will eat. Batter will keep for a day or two. Store covered in the fridge.
