My Grandmother, Emma would make beef strew with light as a feather drop dumplings. These dumplings can be used on top of stews, soups, fried or baked. Feather dumplings are referred to as light as air. Here is the recipe, y’all tell me how you are going to fix them.

FEATHER DUMPLINGS

2 cups flour sifted 2-times, 1 teaspoon salt, 4 teaspoons baking powder, 1/4 teaspoon white pepper, 1/4 teaspoon dried parsley flakes, 1 egg, beaten, 3 tablespoons salted butter, melted, 1/3 cup cold evaporated milk, 1/3 cup iced water.

Mix the milk and water, set aside.  Get out a bowl, add the sifted flour, salt, baking powder, pepper, and parsley, mix well. Add the egg, butter, and just enough milk to hold everything together, the dough should be moist and stiff. Get out a cookie sheet, drop the dough by teaspoon onto the cookie sheet.

If you are going to add them to your stew or soup, drop them into the boiling stew/soup broth; cover the pot and cook at 400 degrees for approximately 18-20 minutes.  If you are going to bake them, preheat the oven to 400 degrees, put them in the oven for 10-12 minutes. Bake them like a biscuit.  If you are gonna fry them, add about 1-2 inches of oil to a skillet, when the oil is 350 degrees drop the dumplings in, fry on all sides for 3-minutes or until golden brown.