Preparation Note: Dumpling dough can be made ahead of time and refrigerated to simplify and shorten time in the kitchen. Just flour the outside of the dough, wrap in wax paper, and seal in plastic wrap or bag.

DUMPLINGS

Whisk egg, baking powder, and salt in a medium to large glass bowl with a table fork. Add 1 cup flour and incorporate into mixture. Keep adding flour until the dough can be hand kneaded. Wrap dough in floured wax paper until ready to pinch in to boiling water. Separate into at least 3 pieces and hand-roll to stick shape when ready for use for ease of pinching small pieces.

PREPARATION

In large pot (roaster size), fill to 2/3 full with water, salt lightly, and turn on high heat on back burner. Cut bacon in quarter inch strips (cross-wise) and stir fry in skillet until done and slightly crisp. While the bacon skillet and water pot are heating up, peel onions and cut in half. Cut half-circle slices and put aside while browning the bacon. Drain bacon and remove from skillet. Melt margarine in skillet and add onions. Sautee to desired texture/slightly brown. Remove skillet from heat. Peel and cube potatoes into 3/8 to ½ inch cubes. Add to pot and begin boiling. Begin warming milk in microwave or sauce pan on defrost or low heat. (Milk may be added later directly from the carton to the soup pot and reheated with other ingredients if preferred. See next paragraph). When water boils, pinch very small pieces of dumpling dough into boiling water. Add more flour to outside of dough if it becomes sticky. After all dumplings have been added, wait about 3 minutes then drain, reserving a little water on the bottom. Add milk, sautéed onions and margarine, bacon pieces, salt & pepper to taste

Submitted by: Scott Stockwell