3 tsp baking powder
1 cup flour
1 medium egg
6 tbsp cold water
1 tbsp oil
1 tsp salt
Directions
Beat the egg well then add the 6T of cold water. Measure the Water
carefully. Add the oil and salt and whisk together. Mix the
baking-powder and flour together. Blend the two mixes into a smooth
batter quickly. Drop into boiling stew and cover continuing to boil
for 15- 20 mins. Try to resist the urge to peek too often - the
dumplings will rise and produce a light tender crust - a cold draught
will cause them to fall. They can also be served as a dessert by
cooking in boiling water and served with pancake syrup or jam
drizzled over them. As a young boy scout in England during the war
these were or main camp dessert as the ingredients were usually
available from our skimpy home "Rations". There we called them
"Sinkers". We cooked and ate them by the dozen with our "fresh-air"
appetites and the name described the resulting feeling in our young
bellies quite well ! When I am travelling I usually make up the dry
ingredients into batches and carry them in zip-lock bags ready to add
liquid and the egg when I am ready to use them.
Servings: 8 dumplings
Never Fail Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have proved the existence of recipes far back into history, in truth as far as early Egypt, and maybe further still. In practice though, mostly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including some familiar names for example basil, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted a surge in recipe publications, many of which are kept safe in private cookery archives. The introduction of the TV brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Never Fail Dumplings recipe.
