I’ve joined a party…and am creating history all at once!
As part of A Latte with Ott, A’s King Arthur flour Iron Chef Challenge, I decided that I would make Brandenburger family history…I would use my Grandma Vivian’s Dumpling recipe. (Mind you, this recipe has never been written down [to my knowledge] and for certain isn’t on the internet.)
This recipe isn’t something you just “throw” together for a quick lunch, but it’s a wonderfully delicious authentically German dish that is requested time and time again at my house. Especially at family gatherings!!!
First of all, you need bread dough…and this is where the King Arthur flour comes in. For those that have been reading my blog for a while, you know that our youngest son has OTC, which limits his protein intake to 10-12 grams per day. Well, it just so happens that King Arthur flour has a product that is lower in protein! Woohoo!!! And I used this flour for our bread dough (although it’s labeled for wonderfully, delicious and super light pastries, pies, etc.). It worked beautifully!
Anyway, on with the recipe:
Grandma Vivian’s Dumplings
Ingredients –
3 cups flour (I used King Arthur Perfect Pastry flour – only 3 grams of protein per 1/4 cup!)
1 1/2 TBSP. butter
1 cup water
1/4 cup milk
1 package instant dry yeast
1 tsp. salt
1 1/2 TBSP. sugar
1 qt. chicken broth (liquid)
potatoes
2 cups heavy whipping cream (pic shows half and half, which is what I used…but Grandma always used heavy whipping cream…half and half tasted just as good!)

When making this dough, mix together dry ingredients, then mix and heat wet ingredients before combining.

If your lid isn't heavy enough to make sure there's a seal, set something heavy on top of the lid! Be creative!























































