Cracker Barrel Dumplings Recipe

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
4 tablespoons vegetable oil
8 cups water
3 chicken bouillon cubes

Mix first five ingredients, blending well, and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8″ thick and cut into 1″x 1 and 1/2″ strips. In a large sauce pan, add the water and chicken bouillon cubes and boil until the bouillon cubes have been dissolved. Cook half of the dumplings until just about done and strain and set aside. Finish the other half of the dumplings in the same way (reserve liquid). While cooking the dumplings, you can prepare the sauce.

DUMPLING SAUCE:
3 tablespoons butter
4 tablespoons flour
1 cup whole milk
2 chicken bouillon cubes, crumbled
1/2 teaspoons sugar
1/2 -3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Place butter in medium sauce pan and melt. Add salt and flour; stir until thick. Mix sugar with milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cup of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.