Dumplings in Cross Creek

Outlander Kitchen

My husband calls these, "northern dumplings," but this is the kind of dumpling I grew up with. My mother would float them on top of chicken soup to make it a heartier meal. These are not my mother's dumplings, though! She used Bisquick, and not a speck of whole wheat flour or a single herb. So these are a little denser then hers were, but also more flavorful.

I cooked these on a soup made from the Brown Chicken Stock we made from the same book (https://cookwithheather.com/Outlander-Kitchen-Hot-Broth-at-Castle-Leoch-(Brown-Chicken-Stock)/), and the combination was delicious.

The author suggests adding these to the Cock-a-Leekie (https://cookwithheather.com/Outlander-Kitchen-Cock-a-Leekie/) recipe in the same book, which is a pretty light soup as written, or her Vegetable Stew (we haven't made that one yet.)

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