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Are what we call long, thin shaped dumplings which are found in soups and stews. They are easy to make and do not require a lot of monitoring while cooking.
Photography by Heaven on Hearth
1 cup of all-purpose flour
½ teaspoon of salt
7 tablespoons water

In a bowl, mix flour, salt and water. Start with about 5 tablespoons of water and add more if needed. The dough should be somewhat dry in consistency, but easy to roll as the spinners should be dense once cooked. To roll the spinners, take about the size of a quarter amount of dough and roll between your two palms, so you get an elongated and thin dumpling. Drop in stew or soup and allow to cook for about 30 minutes.

VoilĂ . How easy is that!

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