- The Washington Times - Thursday, January 2, 2003

4 cups all-purpose flour, plus additional for dredging

4 tablespoons sugar

4 tablespoons baking powder

13/4 cups water

½ teaspoon salt.

Canola oil or other vegetable oil.

Mix dry ingredients together. Add water to make a wet dough. Put about 1 tablespoon of flour on piece of waxed paper. Add a heaping tablespoon of dough and work in the additional flour, patting the dough down until it forms a round about ¼ to ½ inch thick. Make enough for the first batch in the pan. Meanwhile, heat ½ inch of oil in skillet.

Check the heat of oil by pinching off a small quantity of dough and putting it in the heated oil. It should take just a minute or two to brown and rise to the top. Add the dumplings. They should puff up and rise to the top of the heated oil. Turn carefully, taking care not to burn yourself. Remove when golden brown and drain on paper towels.

From Donna Drake, Beltsville

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