Dumplings                                       D.Breads and Sweet Doughs No.020
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|Yield:  100 Portions                                 Each Portion: 2 Dumplings|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  |  6LB     | 1.50 Gal | 1. Sift together flour, salt,     |
|Salt                |       3OZ| 0.25 Cup |    baking powder, and milk in     |
|Baking Powder       |       4OZ| 0.50 Cup |    mixing bowl.                   |
|Milk, Non Fat, Dry, |       8OZ| 1.67 Cup |                                   |
|Milk Powder         |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, |      12OZ| 1.50 Cup | 2. Add eggs, salad oil or melted  |
|Fresh               |          |          |    shortening, and water to flour |
|Salad Oil           |          | 0.75 Cup |    mixture; mix at medium speed   |
|Cold Water          |          | 2.25 Qrt |    until thoroughly blended.      |
|                    |          |          | 3. Drop a scant 1/8 cup (1-No 30  |
|                    |          |          |    scoop)on top of simmering stew |
|                    |          |          |    or in shallow simmering stock. |
|                    |          |          |    Cover; cook 15 min. Do not     |
|                    |          |          |    remove cover during cooking.   |
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NOTE:  1. Cooked dumplings will be light in color.                    
                                   VARIATION
       1. DUMPLINGS (BISCUIT MIX): Omit Steps  1 and 2. Use 9 lb or   
          2-No. 10 cn Biscuit Mix.  Mix according to instructions on  
          container.  Follow Step 3.                                  
       2. OVEN-STEAMED DUMPLINGS: Follow Steps 1 and 2.  In Step 3,   
          drop dumplings on top of simmering stew; cover; bake 25     
          minutes in a 375`F. oven.                                   
       3. PARSLEY DUMPLINGS: In Step 1, add 1 oz (1/2 cup) fresh,     
          chopped, parsley to sifted dry ingredients.  Follow Steps   
          2 and 3.                                                    
       4. STEAMED DUMPLINGS (STEAM COOKER METHOD): Follow Steps 1 and 
          2.  In Step 3, pour 1 cup stock in each 12 by 20-inch steam 
          table pan.  Drop 25 dumplings into stock in each pan.       
          Place uncovered in steam cooker; steam 7 minutes at 5 lb    
          pressure or 6 minutes at 15 lb pressure.