Norfolk Dumplings

These are a nice way to bulk up soups or stews. I got this recipe from a Victorian-era cook book.

Ingredients

- 2 1/4 c all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 small egg
- 2 c milk

Method

- Mix the dry ingredients together. Add egg and milk to the dry mixture and knead until you get a dough. It should be a little sticky.
- Shape dough balls about the size of a large marble and drop them into boiling soup
- These will about double in size in the soup
- Boil in the soup for about 45 min