Quick and filling and flavor comes from the broth or soup that you cook them in. A recipe from Jane’s Grandmother, who graduated from the University of Michigan in the 1890s!
Sift one scoop of flour (make it one cup!) with ½ teaspoon of salt and 3 teaspoons of baking powder. Mix to a soft dough with as many as 6 tablespoons of milk.
Drop by spoonfuls into hot stew or broth & steam covered for 10 minutes.
Makes 6 BIG dumplings
