German style chicken and dumplings (bread, cream, meal, vegetables)
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Ok hubby always raves about a grandma chicken and dumplings dish, it was made German style and he said the dumplings were very airy. Dish also had sour kraut in it.
Thing is I have NEVER had a chicken and dumpling dish at all, I do make all sorts of international dishes but I am trying to make a meal that appeases my Midwestern man's childhood memories.
His grandparents are from Bohemia but he insist this was German, they grew up in Omaha. Since grandparents and mom and dad for hubby are long gone I have no reference points.
Being Cuban We just don't have dumplings in our recipes and would love help here, this is a dream dish if I can make it for Hubby.
Please help, I can make a lot of international dishes but this one I haven't got a clue and don't even know what GOOD chicken and dumplings should taste like.
I have never heard of this dish but I know how to make airy dumplings.
2 cups self-rising flour
1/4 cup mayonnaise
1 cup of milk.
Stir together and drop by tablespoon into the pot where the chicken has cooked with an onion, a carrot and a celery stalk for flavoring. This mixture also has salt and pepper. Other things such as heavy cream or milk can also be added. I don't use anything else listed past the pepper so the mixture will not burn. I also take out the cooked whole chicken before starting to make the dumplings. My mother taught me never to put flour and meat together because that will speed growing bacteria in food. We put the foods back together in our plates.
After the dumplings have been dropped in the pot; cook for ten minutes after the liquid starts to boil. Then cover with a tight lid and cook for ten more minutes with liquid at a slow boil. Heat under the pot may need to be lowered to medium to accomplish the low boil. Dumplings will then be done. Put a portion of stewed chicken and a couple of dumplings in your plate along with any vegetables you want to include on your plate and enjoy. It is a little like cooking biscuits in liquid. Yum! Yum!
I grew up with dumplings made this way and to me they are far better than the rolled out kind of dumplings that are more like thick noodles.
I wonder if what he had isn't closer to what Czechs call "houskove knedliky"? I'd never seen anything like them before I lived in the Czech republic. They end up looking like what a little loaf of bread would be like if you steamed it instead of baking it --- because that's kind of what they are.
They're usually cut into slices using a thread, and are used to sop up delicious Czech sauces. They are denser and more moist than a piece of bread, but fluffier than what Americans would usually think of when they hear the word "dumpling".
Even if your husband's family were ethnic Germans, if they lived in Bohemia, there's a good chance they encountered these.
Forget it. You can make dumplings lighter than air, gravy that is supreme, chicken that is tender and luscious, and it still won't be the same as his Grandma's....
You can try...but, don't expect too much. Hopefully, he will appreciate the effort.
Forget it. You can make dumplings lighter than air, gravy that is supreme, chicken that is tender and luscious, and it still won't be the same as his Grandma's....
You can try...but, don't expect too much. Hopefully, he will appreciate the effort.
I wonder if what he had isn't closer to what Czechs call "houskove knedliky"? I'd never seen anything like them before I lived in the Czech republic. They end up looking like what a little loaf of bread would be like if you steamed it instead of baking it --- because that's kind of what they are.
They're usually cut into slices using a thread, and are used to sop up delicious Czech sauces. They are denser and more moist than a piece of bread, but fluffier than what Americans would usually think of when they hear the word "dumpling".
Even if your husband's family were ethnic Germans, if they lived in Bohemia, there's a good chance they encountered these.
I have never heard of this dish but I know how to make airy dumplings.
2 cups self-rising flour
1/4 cup mayonnaise
1 cup of milk.
Stir together and drop by tablespoon into the pot where the chicken has cooked with an onion, a carrot and a celery stalk for flavoring. This mixture also has salt and pepper. Other things such as heavy cream or milk can also be added. I don't use anything else listed past the pepper so the mixture will not burn. I also take out the cooked whole chicken before starting to make the dumplings. My mother taught me never to put flour and meat together because that will speed growing bacteria in food. We put the foods back together in our plates.
After the dumplings have been dropped in the pot; cook for ten minutes after the liquid starts to boil. Then cover with a tight lid and cook for ten more minutes with liquid at a slow boil. Heat under the pot may need to be lowered to medium to accomplish the low boil. Dumplings will then be done. Put a portion of stewed chicken and a couple of dumplings in your plate along with any vegetables you want to include on your plate and enjoy. It is a little like cooking biscuits in liquid. Yum! Yum!
I grew up with dumplings made this way and to me they are far better than the rolled out kind of dumplings that are more like thick noodles.
There were/are German speaking people in parts of what was called Czechoslovakia, which was called Bohemia before that. Famous case in point, the Sudetenland. So maybe this does have some similarities with Czech dishes.
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