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
We are able to track the history of meal recipes far back into distant history, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that is, in the main part, these early records were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today such as basil, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes led to an explosion in recipe publications, some of which are kept safe in private collections. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Never Fail Dumplings recipe.
