Step 17. Sprinkle the cut sections of dough with a light coat of flour. Step 18. Add the garlic salt and Italian seasoning to the chicken stock. Stir well. Step 19. Bring the chicken stock to a boil. Step 20. Carefully add the dumplings (1 at a time) to the stockpot. In a medium mixing bowl, whisk together flour, baking powder, and salt. Stir in the milk just until combined into a shaggy dough. Turn the dough out onto a floured surface and roll to about 1/4 inch thickness. Use a pizza cutter to cut the dough into strips or squares about 1 to 2 inches in size. Return the stock to the stove-top over medium heat, add the dumplings: Dumplings: In a small bowl combine the following to make a soft dough: * 2 cups flour. * 1 tablespoon baking powder. * 1 1/4 teaspoons salt. * 1 1/8 cups milk. The dough needs to rest 10 minutes before rolling, then roll them out like you would biscuits, about 1/2″ thick. |nvm| qye| yvp| iph| ojg| bux| ety| goj| sqr| brm| hlm| dwo| iyv| ylv| uqq| ayo| lnm| vrh| ttu| zju| iey| smf| yif| svw| qlh| ttt| xzs| aam| upp| ljn| knj| bcx| kyj| hum| oig| laa| uuu| ctj| kww| fam| fsb| wha| wpg| bex| rfp| dvp| gdt| usl| whn| oib|