I learned to make these from an Amish lady I met while staying in Lancaster, PA. I learned to love these as part of a wonderful chicken-and-dumplings meal. They're simply made, generously filling, and well, they remind us of bygone days.
They also make a very good side dish instead of potatoes.
- 1 cup all-purpose flour
- 1/4 cup very, very cold water
- 1 tbsp vegetable oil
- 1/2 tsp kosher salt
- Mix together with a fork in a cool, glass bowl.
- Turn out onto a floured surface and roll and knead together.
- Cover for ten minutes.
- Roll to 1/4" thickness.
- Slice and cook in simmering water or broth.
- Remove and set aside while you cook the remaining dumplings.
You can also butter-fry them!