COOKING FOR A CROWD - DUMPLINGS

COOKING FOR A CROWD - DUMPLINGS

40 ounces all-purpose flour
3 ounces baking powder (6 tbsp)
2 tablespoons salt
10 ounces eggs (about 6 total), beaten
5 1/2 cups milk

  1. Combine dry ingredients in mixer bowl. Mix on low speed until blended, using flat beater.

  2. Combine eggs and milk. Add to dry ingredients. Mix on low speed only until blended.

  3. Portion batter with No. 24 dipper, onto trays. Do not cover trays. Steam for 12-15 minutes.

Yield: 100 dumplings

Notes: 5 oz nonfat dry milk and 5 1/2 cups water may be substituted for the fluid milk. Add dry milk to other dry ingredients.

Serve with meat stew or stewed chicken. Mixture may be dropped onto hot meat mixture in counter pans and steamed.

VARIATION:

Spaetzles (Egg Dumplings). Use 1 lb 4 oz flour, 1 tsp baking powder, 1 1/2 tsp salt, 6 eggs, and 3 cups milk. Mix as above. Drop small bits of dough or press through a colander into 3 gal simmering soup. Cook approximately 5 minutes. Soup must be very hot to cook dumplings.