For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups un-chicken or vegetable broth
2 medium carrots, diced
1 roll of Chickettes, torn into small pieces
1 bay leaf
• Combine the dry ingredients for the dumplings in a bowl.
• Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
• Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
• Sauté the margarine, onion, and celery for the soup in a large saucepan until the vegetables are soft.
• Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
• Add the carrots, Chickettes, and bay leaf.
• Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often.
• Serve hot.
Makes 6 to 8 servings
