Flour Spinners

Flour Spinners

Tender rolled dumplings simmered in savory broth, a Pennsylvania Dutch comfort classic.

Total 40 min Makes 6 servings Calories 190/serving

Dietary

Nut free, Halal

Allergens

Eggs, Wheat, Dairy

These flour spinners are soft, hand-rolled dumplings cooked directly in simmering chicken broth until plump and tender. Rooted in Pennsylvania Dutch cooking, they thicken the broth slightly as they cook, creating a cozy, stick-to-your-ribs dish perfect for cold weather dinners. Serve them in bowls with shredded chicken and vegetables for a complete meal.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 tablespoons water, if needed
  • 8 cups chicken broth
  • 1/4 teaspoon black pepper

Method

  1. In a large bowl, whisk together the flour, baking powder, and salt.

  2. Add the beaten egg and milk to the flour mixture, stirring until a stiff dough forms. Add water, 1 tablespoon at a time, if the dough is too dry to come together.

  3. Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth.

  4. Divide the dough into 4 pieces. Roll each piece into a thin rope about 1/4 inch thick, then pinch off 1-inch sections, flattening and stretching each between your fingers into a thin, irregular strip.

  5. In a 6-quart saucepan, bring the chicken broth and black pepper to a rolling boil over high heat.

  6. Drop the dough strips into the boiling broth one at a time, stirring gently to prevent sticking.

  7. Reduce heat to a simmer and cook the spinners, stirring occasionally, until they float and are tender and cooked through.

  8. Ladle the spinners and broth into bowls and serve hot.

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Flour Spinners

These flour spinners are soft, hand-rolled dumplings cooked directly in simmering chicken broth until plump and tender. Rooted in Pennsylvania Dutch cooking, they thicken the broth slightly as they cook, creating a cozy, stick-to-your-ribs dish perfect for cold weather dinners. Serve them in bowls with shredded chicken and vegetables for a complete meal.

40 min 6 servings 190 cal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 tablespoons water, if needed
  • 8 cups chicken broth
  • 1/4 teaspoon black pepper

Method

  1. 1

    In a large bowl, whisk together the flour, baking powder, and salt.

  2. 2

    Add the beaten egg and milk to the flour mixture, stirring until a stiff dough forms. Add water, 1 tablespoon at a time, if the dough is too dry to come together.

  3. 3

    Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth.

  4. 4

    Divide the dough into 4 pieces. Roll each piece into a thin rope about 1/4 inch thick, then pinch off 1-inch sections, flattening and stretching each between your fingers into a thin, irregular strip.

  5. 5

    In a 6-quart saucepan, bring the chicken broth and black pepper to a rolling boil over high heat.

  6. 6

    Drop the dough strips into the boiling broth one at a time, stirring gently to prevent sticking.

  7. 7

    Reduce heat to a simmer and cook the spinners, stirring occasionally, until they float and are tender and cooked through.

  8. 8

    Ladle the spinners and broth into bowls and serve hot.