Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1/2 cup milk

  3. 1 ( 1/4 ounce) envelope active dry yeast

  4. 1/2 cup water

  5. 3 eggs

  6. 1/2 cup sugar

  7. 1 teaspoon salt

  8. 4 1/2 cups all-purpose flour

  9. 1 (32 ounce) carton chicken broth

Instructions Jump to Ingredients ↑

  1. Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool. Dissolve the yeast in the warm water placed in a small bowl. Set aside. Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes. Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat. Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.


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