DUMPLINGS (245)    RECIPE (114)

• FLOUR, GENERAL PURPOSE
  QUANTITY:   5.25
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   5.25
• BAKING POWDER, REG
  QUANTITY:   .375
  ASSOCIATED NUTRIENT:   BAKING POWDER, NA AL SO4
  NUTRIENT AMOUNT IN LBS.:   .375
• SALT
  QUANTITY:   .14063
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .14063
• EGGS, SHELL, FRESH
  QUANTITY:   12
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
• MILK, DRY, NONFAT
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .75
• WATER, TAP
  QUANTITY:   .6875
  ASSOCIATED NUTRIENT:   WATER

1) SIFT AND COMBINE FLOUR, BAKING POWDER AND SALT.
2) RECONSTITUTE MILK; COMBINE WITH EGGS AND WATER AND ADD TO FLOUR MIXTURE.
   MIX ONLY TO DISTRIBUTE. DOUGH WILL BE STIFF.
3) PORTION AND DROP DUMPLINGS INTO BOILING STOCK; COVER KETTLE,
   REDUCE HEAT TO SIMMER AND COOK UNTIL DONE. TRANSFER TO
   SERVING PANS AFTER DRAINING.