Grandma Reba's Dumplings
The Mill Town Kitchen
Large White Onion
(chopped, with the leaves reserved)
Coat the bottom of a dutch oven or large stock pot with olive oil
Saute your diced onion and chopped celery and carrots to begin to soften (about 2 minutes) and season with salt/pepper
Add your chicken stock and bring to a boil (taste for seasoning now and add more salt/pepper as needed)
In a large bowl add your Bisquick and make a well in the center
Pour in your milk and begin to stir with a fork, beginning in the center and working your way out. Do not overmix
Once your stock is boiling, begin taking spoonfuls of the dough and submerging it into the stock until it slides off your spoon. Repeat the process until all of your dough has been used
Simmer for exactly 10 minutes without a lid
Once 10 minutes have passed, put on a tight fitting lid and let simmer for another 10 minutes - DO NOT LIFT THE LID until your time is up
After the 10 minutes are up, turn off the heat and remove the lid
Sprinkle your reserved celery leaves on top for some added freshness and enjoy every pillowy bite.
Recipe courtesy of The Mill Town Kitchen (themilltownkitchen.com).