From our cookbook # 2- Bacon and Dumplings Traditional Cache
From our cookbook # 2- Bacon and Dumplings
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Difficulty:
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Terrain:
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Size: 
(small)
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Enjoy!
BACON AND DUMPLINGS
3 1/2 pounds bacon pieces
8 cups bacon broth (good luck getting this)
In a large wide pot, simmer the bacon pieces in the broth until the bacon is tender, 30 minutes or more. Remove the bacon and set it aside. When cool enough to handle, skin and bone the bacon? and shred or cut it into bite sized pieces. If desired, skim the bacon fat off the surface of the broth.
Dumplings:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water
In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.
To serve, place the bacon pieces in a bowl and ladle hot broth and dumplings over the bacon.
Serving Size: 6
***Congratulations to rperchen for the FTF!***
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