nhboy
Ubi bene ibi patria
"Bacon Dumplings ~~ from the kitchen of Ian Sawicki, in Manchester, England
Ian is known as "Individuality," among poets. He has written a poem to preface his recipe, which is a treat in itself!
NOTE: We Americans seldom cook with animal fat, so you may wish to substitute vegetable oil, but the taste will not be quite the same, we know.
Bacon Dumplings
With a flourish of a wise magician
I sift two cups of flour and some salt,
add a little baking powder with love
into a large mixing bowl from the stars.
Freshly dried parsley and pepper with smiles
are stirred in the mixture with finesse,
two large eggs are cracked open with a grin
and tumbled gently into milk's fine way,
then a touch of bacon grease is added
to the whole which is now being blended
with a golden fork from the mind's palace,
one final ingredient is folded
into the dough that has been created -
we now have bacon dumplings for a stew
or simmering broth if one feels inclined,
twelve minutes might feel like a wild lifetime,
but they'll pass quickly as you lick your lips,
and that is the end of my recipe,
please enjoy the finished result with joy.
this is the recipe i used
Bacon Dumplings
Makes about 8 large dumplings
2 cups of flour
Pinch of salt
1-1/2 tablespoons of baking powder
1 teaspoon of dried parsley
Pepper to taste
2 large eggs
Milk
1 tablespoon bacon grease
3-4 tablespoons browned and crumbled bacon
Sift together the flour, salt and baking powder into a large bowl. Gently stir in the parsley and pepper. Beat the eggs in a measuring cup and add enough milk to make 1/2-cup liquid. Add the egg mixture and bacon grease to the dry ingredients, stirring with a fork just until blended. (If the dough seems too dry, add a little more milk.) Add the crumbled bacon and stir until combined. To cook, drop by spoonfuls onto simmering broth, soup or stew. Cover and cook until done, about 12 minutes.
Party in the Pantry | BlogCentral.TheReporter.com
Ian is known as "Individuality," among poets. He has written a poem to preface his recipe, which is a treat in itself!
NOTE: We Americans seldom cook with animal fat, so you may wish to substitute vegetable oil, but the taste will not be quite the same, we know.
Bacon Dumplings
With a flourish of a wise magician
I sift two cups of flour and some salt,
add a little baking powder with love
into a large mixing bowl from the stars.
Freshly dried parsley and pepper with smiles
are stirred in the mixture with finesse,
two large eggs are cracked open with a grin
and tumbled gently into milk's fine way,
then a touch of bacon grease is added
to the whole which is now being blended
with a golden fork from the mind's palace,
one final ingredient is folded
into the dough that has been created -
we now have bacon dumplings for a stew
or simmering broth if one feels inclined,
twelve minutes might feel like a wild lifetime,
but they'll pass quickly as you lick your lips,
and that is the end of my recipe,
please enjoy the finished result with joy.
this is the recipe i used
Bacon Dumplings
Makes about 8 large dumplings
2 cups of flour
Pinch of salt
1-1/2 tablespoons of baking powder
1 teaspoon of dried parsley
Pepper to taste
2 large eggs
Milk
1 tablespoon bacon grease
3-4 tablespoons browned and crumbled bacon
Sift together the flour, salt and baking powder into a large bowl. Gently stir in the parsley and pepper. Beat the eggs in a measuring cup and add enough milk to make 1/2-cup liquid. Add the egg mixture and bacon grease to the dry ingredients, stirring with a fork just until blended. (If the dough seems too dry, add a little more milk.) Add the crumbled bacon and stir until combined. To cook, drop by spoonfuls onto simmering broth, soup or stew. Cover and cook until done, about 12 minutes.
Party in the Pantry | BlogCentral.TheReporter.com