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Grandma Nellie's Buttermilk Dumplings
From Augusta Locally Grown
<p>I love dumplings of all kinds and from all cultures, but my all-time favorite were the buttermilk dumplings my Grandmother made. These dumplings are fluffy on the outsides and chewy in the middle. This is a high yield recipe so use a large diameter pot to provide room to allow all your dumplings to float and simmer.</p>Source: Nellie Mae Roe, Camp Dix, KY (1901-1989) (Entered by Amanda Lang)
Serves: I usually end up with 15-20 large fluffy dumplings.
2 cups All-Purpose Flour
4 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Sea Salt
1/2 cup Buttermilk
1/4 cup Butter
1/2 tsp Poultry Seasoning
6 tbsp Fresh Parley
Step by Step Instructions
- Combine flour, baking powder, baking soda, and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.
- Drop by tablespoonfuls onto simmering mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
- TIP: Secure a dish towel under the pan lid when simmering the dumplings to absorb condensation. I use clothes pins to secure the towel and keep the edges away from the flames. Your dumplings will be fluffy on the outsides and chewy in the middle. If you need to reheat the dumplings, use the towel method again and they will be surprisingly good.
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