Adapted from the recipe for Chicken and Pepper Dumplings in Nathalie Dupree’s cookbook New Southern Cooking (Alfred A. Knopf, Inc. ©1986)
Ingredients
- •1 cup all-purpose flour
- •1 tsp baking powder
- •1 tsp salt
- •1 tbsp fresh ground pepper
- •¼ cup shortening
- •⅓ cup milk
Preparation
Combine the flour, baking powder, salt and pepper. Cut in the shortening with a knife or pastry blander until it resembles coarse meal. Add the milk until a soft dough is formed. Drop spoonfuls of dough on the top of your chili or soup. Cover, and simmer on low heat for 10 minutes.
