Cracker Barrel Old Country Store Dumplings
ready in: 30-60 minutes
recipe id: 1717
cook method: stovetop
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
4 tablespoons vegetable oil
8 cups water
3 chicken bouillon cubes
3 tablespoons butter
4 tablespoons flour
1/4 teaspoon salt
1 cup whole milk
2 chicken bouillon cubes (crumbled)
1/2 teaspoon sugar
1/2 cup dumpling cooking liquid (after dumplings have been cooked)
Mix above dumpling ingredients except water and bouillon cubes, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips.
Bring the water and bouillon cubes to a boil in a large saucepan. Place half of the dough strips in the pan and cook until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.
Dumpling Sauce: Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat.
Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.
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