Bacon Jalapeno Dumplings

Tip:  Read directions completely before preparing.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1  teaspoon salt
2 eggs
1/4 cup minced yellow onion

2 tablespoons minced jalapeno, seeds removed

1/4 cup crumbled bacon

3 tablespoons melted butter

1 cup buttermilk

4 cups chicken broth

garnish - crumbled bacon, chopped chives and cheddar cheese (optional)

Directions:
Sift the dry ingredients, flour, baking powder and salt, together in a large bowl.

In a small bowl, using a whisk lightly beat the eggs, onions, butter, jalapeno and buttermilk together.  Fold in the bacon.

Pour the liquid ingredients into the dry ingredients and gently fold.  Mix just until the dough comes together.

The dumplings batter should be thick and cake-like.  Set aside.

In a large dutch oven, add the chicken broth.  Over medium heat bring to a simmer.

Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the broth.  The dumplings should cover the top of the broth, but should not be touching or crowded.

Lower to heat to low and cover.  You do not want the dumpling to fall apart.

Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

 
Remove the dumplings using a slotted spoon.

To serve, season with freshly cracked black pepper and garnish with chopped bacon, chopped chives and cheddar cheese!  Enjoy!

Tip:  Another great suggestion is covering with homemade country sausage gravy is the best!