Old-Timey Rolled-Out
Flat Dumplins

In the South, we like our dumplins (not dump-linGs) flat. Flat, thin dumplings that hold their shape are not just great with a good, fat hen with buttery broth. Dumplings can be frozen and dropped in any broth—you can make ham dumplings, turkey dumplings, or duck dumplings—or even in a beefy stew. But here’s a quick and easy way to keep your freezer stocked with dumplings for any pot. Dumplings always cook better if they are dried out, and freezing is a great way to do that. Make a lot of these ahead, and keep them in the freezer for quick dumpling dishes anytime. Separate them with wax paper and dredge them again in all-purpose flour before adding them to a dumpling dish to thicken the broth. This recipe is as old as the hills.

½ teaspoon salt

2 cups all-purpose flour

2 tablespoons shortening

1 large egg

¾ cup milk

In a medium bowl blend the salt, flour, and shortening. in a small bowl beat the egg and milk together, and gradually add to the flour mixture to form a stiff dough. Divide the dough into three equal parts (to make it easier to work with) and roll them out very thin on a heavily floured surface. Make sure you flour the rolling pin as well. With a sharp knife or a pizza cutter, cut the dumplings about 2 inches wide and 2 to 3 inches long. Lay the dumplings out flat on layers of wax paper in a storage container with a lid, and freeze.

When ready to cook the dumplings, always dredge them in all-purpose flour again. Drop the dredged dumplings into a briskly boiling broth and cook for about 10 minutes. the flour will help thicken the broth.

Makes 8 servings