RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5418
| View Recipe |
|
|
| Recipe Name: |
Black Pepper Dumplings - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Spices |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.15
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Tablespoons crisco very cold
|
Directions:
Combine the flour, baking powder, salt, black pepper, parsley, and thyme in a medium mixing bowl. Using your fingers cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Add the milk, stirring just until the mixture is moistened. Gather the dough into a ball, knead it a few times, and cut into 12 equal pieces.
Drop the dumplings into boiling broth, cover, and simmer until they are puffed and cooked through, about 12 to 15 minutes. |
|
|
|
| Nutrition per Serving: |
| Calories: |
116 |
Total Carbs: |
17.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.3 |
Fat: |
4.2 |
Protein: |
2.67 |
| Fiber: |
1.02 |
Sodium: |
6.67 |
|
|
|
