Sprinkle your counter with flour and dump the dough onto it.
Roll it out to about 1/8th inch thick.
Cut it into rectangles.
Drop them with the attached flour into low boiling stock.
To make the ham stock, cook a ham bone with carrots, onions, thyme, rosemary, celery, bay leaves and some peppercorns. Let this simmer for hours. Strain out the solids and taste for seasoning. Add salt if needed. Cube any extra ham you have and add it to the stock. Add the dumplings and let them simmer for about 10 minutes. I dice more carrots and celery and add them too.
We like this better than my chicken and dumpling soup and that is saying something!
Winnie likes the smell of the soup.
She got a tiny taste of ham. Guess what...she loved it!
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Have a great day and give Winnie a hug for me! xo Diana