DROP DUMPLINS
1 cup self rising flour
1 egg
1/3 cup skim milk
Mix well until it forms a sticky dough. If it's too thick/dry add just a tad more milk to loosen it up. Drop by about half tablespoons full into hot (----see below-----). You can gently stir to break them apart if needed to keep from having any uncooked dough in between. Cover and cook until they are puffed and the center is done like a nice fluffy biscuit. I also check mine periodically to make sure they are cooking properly.
The entire recipe is 13 points on the Blue & Purple and 15 points on the Green. In the recipe builder once you've counted how many dumplins you made change the serving size to that and then just track how many you eat. It will make approximately 18 dumplins and come in at only 1 point each on all three plans.
TATER DUMPLINS
Peel and cube as many potatoes as you need and cover with water. Use just enough water to cover them. I like to add a teaspoon or so of powdered chicken bouillon to the water but it's totally optional. Bring to a boil and cook until very tender. Reduce heat to a simmer, add dumplins and cook as directed above.
KRAUT DUMPLINS
Bring 1 pound of kraut with its juice and 1 cup water to a boil. Let cook until water has evaporated to just being level with the kraut. Add another cup of water and bring back to the boil. Once boiling reduce heat, dumplins, and cook as directed above.
TOMATO DUMPLINS
Bring one quart of home canned tomatoes to a boil. Reduce heat to a simmer. Add dumplins and cook as directed above.
YouTube Let's Cook Video
1 cup self rising flour
1 egg
1/3 cup skim milk
Mix well until it forms a sticky dough. If it's too thick/dry add just a tad more milk to loosen it up. Drop by about half tablespoons full into hot (----see below-----). You can gently stir to break them apart if needed to keep from having any uncooked dough in between. Cover and cook until they are puffed and the center is done like a nice fluffy biscuit. I also check mine periodically to make sure they are cooking properly.
The entire recipe is 13 points on the Blue & Purple and 15 points on the Green. In the recipe builder once you've counted how many dumplins you made change the serving size to that and then just track how many you eat. It will make approximately 18 dumplins and come in at only 1 point each on all three plans.
TATER DUMPLINS
Peel and cube as many potatoes as you need and cover with water. Use just enough water to cover them. I like to add a teaspoon or so of powdered chicken bouillon to the water but it's totally optional. Bring to a boil and cook until very tender. Reduce heat to a simmer, add dumplins and cook as directed above.
KRAUT DUMPLINS
Bring 1 pound of kraut with its juice and 1 cup water to a boil. Let cook until water has evaporated to just being level with the kraut. Add another cup of water and bring back to the boil. Once boiling reduce heat, dumplins, and cook as directed above.
TOMATO DUMPLINS
Bring one quart of home canned tomatoes to a boil. Reduce heat to a simmer. Add dumplins and cook as directed above.
YouTube Let's Cook Video