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Old 12-15-2008, 08:14 AM
 
Location: Hampton Roads, Virginia
1,123 posts, read 4,702,308 times
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A very dear friend gave me her mother's recipe for dumplings (which I absolutely ate up every time she made them). So I tried them last night - the chicken 'soup' part was fantastic. The dumplings were just ok.... what did I do wrong?

The recipe was 2 cups flour, 1 t salt, 1/2 cup milk and 2 T oil (milk and oil mixed together). Mix and shape, then drop into broth for 20 min. Sounds simple, right?? Well I added a few more T of milk so it was just a little moister. I started shaping them, and didnt like that. So I rolled them out and cut into squares.

To me they were too thick (easy to fix) but they were also a little tough. Any thoughts on what I did wrong??
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Old 12-15-2008, 08:24 AM
 
Location: Looking East and hoping!
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Stacy-I do these
2 c flour
4 tsp. baking powder
1 tsp salt
1/4 tsp pepper
1 egg beaten
2T butter melted
3/4 to 1 c milk
Combine dry ingredients. Stir in egg, butter,milkt to make a stiff moist batter.
Drop by tsp in hot mix
Cover 20 min-do not open lid!
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Old 12-15-2008, 09:43 AM
 
Location: Hampton Roads, Virginia
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Lacey - I like the flat, kinda doughy dumplings (not the biscuit type). Like the kind you get at Cracker Barrel....
Which one is yours?
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Old 12-15-2008, 09:48 AM
 
Location: Looking East and hoping!
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Puffy ones Stacy.
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Old 12-15-2008, 09:48 AM
 
Location: So. of Rosarito, Baja, Mexico
6,571 posts, read 17,944,907 times
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Hello stacylee...could give you my mothers original Potato Dumplings recipe from Hungary but it would be in a abbreviated form.
You can get more info from "Cooks.COM".
Type in the "Recipe Search" bar for "Potato Dumplings" and you will get all kinds of ethnic recipes.
Basically all recipes are "Original" being used in different parts of the country.
My mother NEVER made flour dumplings...always the potato kind with her sour cream chicken.
If possible...use IMPORTED Hungarian SWEET pepper for color and taste.(Buy from "OTTOS IMPORT STORE & DELI"...Burbank Calif.) Otto's Hungarian Import Store and* Deli
Anyway, google up the info and enjoy.
Steve
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Old 12-15-2008, 01:20 PM
 
Location: Durham
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She's been very specific as to what she wants; the flat flour kind.

The last time I made chicken and dumplings I used frozen ones, but I had a good reason.

I hadn't ever made the flat kind before. Where I grew up, we had drop dumplings. So lacking experience, I wanted to see how they were supposed to look before being cooked. I used these (http://www.annesdumplings.com/dumplings.html - broken link).

It was quite a few months ago, but I'm 99% sure the ingredients were just water, flour and salt. To get them as thin as they need to be I'm pretty sure you'd need a pasta roller. I mean, they'd be easy enough to roll that thin, but getting them off the rolling surface would be a neat trick.
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Old 12-15-2008, 02:19 PM
 
Location: Hampton Roads, Virginia
1,123 posts, read 4,702,308 times
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Quote:
Originally Posted by arsbadmojo View Post
She's been very specific as to what she wants; the flat flour kind.

The last time I made chicken and dumplings I used frozen ones, but I had a good reason.

I hadn't ever made the flat kind before. Where I grew up, we had drop dumplings. So lacking experience, I wanted to see how they were supposed to look before being cooked. I used these (http://www.annesdumplings.com/dumplings.html - broken link).

It was quite a few months ago, but I'm 99% sure the ingredients were just water, flour and salt. To get them as thin as they need to be I'm pretty sure you'd need a pasta roller. I mean, they'd be easy enough to roll that thin, but getting them off the rolling surface would be a neat trick.
I HAVE seen those in the grocery store, just never tried them. If they are good I may try them next time to see how the family likes them. Thanks!
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Old 12-15-2008, 02:49 PM
 
Location: Durham
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Quote:
Originally Posted by stacylee926 View Post
I HAVE seen those in the grocery store, just never tried them. If they are good I may try them next time to see how the family likes them. Thanks!
Sure. They're exactly what you're looking for. If you do get them, if you don't mind - check out the ingredients and make sure I'm right about there being no milk or eggs in them. I want to take a stab at making them. My pasta machine recently broke, but I'm getting a new one for Christmas.

The only thing I don't like about them is that the dish doesn't freeze well. The flour just keeps absorbing liquid, so if you like a lot of dumplings, you end up with something like chicken lasagna once it thaws - but it sure is good fresh.
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Old 12-15-2008, 02:54 PM
 
Location: Wrangell, AK
296 posts, read 533,195 times
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If you like thin, flat dumplings try using flour tortillas cut into pieces. Great for flavor and thickening broth. I cut them into 6 triangles, drop a few in at a time so they don't stick together. This was one of the kids favs growing up.
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Old 12-15-2008, 03:02 PM
 
Location: Pacific Northwest
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Stacylee, the more you work any dough, the tougher it will become.

Suggest you mix just enough, then roll out using as few rolls as possible to desired thickness.
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