Recipes > Miscellaneous Recipes > Dumplings for Stew

Dumplings for Stew


  • 2 teaspoons of baking powder
  • 2 cups of flour
  • 1 egg
  • 1 cup of cold water
  • a little salt


Stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil. Cover closely and do not uncover for twenty minutes, boiling constantly, but not too hard. Serve immediately in the stew.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus