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A...2 cups of flour
1 tsp salt
1 egg
3/4 -1 cup WATER (no milk)
Mix the egg,salt and water together in a bowl ...add the flour using a spoon to make a soft dough (little tacky).
Heat a large pot of water to boil point...add the salt.
Bring the dough to edge of bowl and with a knife slice off the dough into small slivers/chunks into the boiling water
When the dough rises to the surface they are done and place into a collander (strainer) to drain.
You can add directly into the pot of cooked chicken using the chicken broth as a flavor for the dumplings.
It is possible to use sour cream...thats another story.
B...3 cups of Flour
3 eggs
1/2 cup of COLD water
1 tsp salt
2 tblspns of cooking oil or melted butter
Mix eggs,salt,cold water and oil or butter...blend well
Add flour gradually while mixing mixture
Add extra water if needed to have mixture a little tacky and not dry looking
Allow to stand approx.30 mins
Fill large pot of water to boil...add salt...bring batter to edge of pot and using a knife cut off slivers or small chunks into the water...which will rise to the surface when they are done.
Skim off the surface into a strainer for water to drain off
The dumplings can then be added to what ever you have...be it chicken or beef stew for that matter
These two I showed are similiar to Dumpling recipes on the Internet
I saw my mother do these variations many times while growing up as she was from Hungary and learned to do them from her mother.
Sometimes with and times without sour cream. Steve
Just dawned on me...should have been on the recipe thread..Sorry
I think chicken and dumplings is one of those dishes that cooks will debate forever. It's kind of like the chili debate, beans or no beans; the gumbo debate, okra or no okra; and the roast debate, oven or crock pot.
I make my c&d's from scratch but could not begin to tell you how much flour, etc. that I use. I also roll my dough with my trusty little make-shift rolling pin (a wine bottle ). That's just the way that works out best for me. I have never been able to make drop dumplings of any kind (biscuits, bisquick, etc.) come out right, but obviously a lot of people can. I'll always be a roller when it comes to chicken and dumplings, just like my mother did!
I know this is an older post, but I just made my chicken and dumplings yesterday so I thought I'd chime in.
I like the southern style dumplings which are rolled thin and puff up in the soup to be a little thicker than pasta but not big doughy balls like the other style. They are similar to the Cracker Barrel type dumplings, but they cut their dough into larger pieces. I only use about 2/3 of the final dough because my husband doesn't like dumplings so much and the whole amount will produce a lot of dumplings.
1 C flour
1-1/2 Tbl cold butter, cubed
3/8 tsp salt
pinch of baking powder
milk ( a few Tbls), as needed
Mix the dry ingredients, cut in the butter with a fork until it's crumbly. Add the milk a little at a time until it comes together in a soft dough, not too sticky but not really firm either. Knead it until smooth, no longer. Let it rest for 1/2 hour. Roll out on lightly floured surface until about 1/8" thick. Cut into 1/2" squares and drop into the soup. They need to simmer in the soup for about 20 minutes, or until tender with no raw flour taste.
I think chicken and dumplings is one of those dishes that cooks will debate forever. It's kind of like the chili debate, beans or no beans; the gumbo debate, okra or no okra; and the roast debate, oven or crock pot.
I make my c&d's from scratch but could not begin to tell you how much flour, etc. that I use. I also roll my dough with my trusty little make-shift rolling pin (a wine bottle ). That's just the way that works out best for me. I have never been able to make drop dumplings of any kind (biscuits, bisquick, etc.) come out right, but obviously a lot of people can. I'll always be a roller when it comes to chicken and dumplings, just like my mother did!
then you must be a holy "roller!" great! do you use chicken fat to work up your dough? i do when i substitute butter. i sometimes add an egg or two for yellow dumplings and a little fresh thyme and tarragon for a fancy savory dumpling.
then you must be a holy "roller!" great! do you use chicken fat to work up your dough? i do when i substitute butter. i sometimes add an egg or two for yellow dumplings and a little fresh thyme and tarragon for a fancy savory dumpling.
Most of the time I use Crisco for the dumplings and put a little butter in the broth before I put in the dumplings. I tell myself that the butter keeps the dumplings from sticking together . I like the thyme/tarragon idea.
News Update!!! DO NOT USE BISQUICK FOR DUMPLINGS!!!!!!!! Yech, ick, they never set! It was awful
My mom uses bisquick and they are wonderful. She removes the meat from the chicken and places the carcass back in the pot. Plops the dumpling mix over them and covers to cook. They aren't gummy at all, but I can see how that could happen.
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). That's just the way that works out best for me. I have never been able to make drop dumplings of any kind (biscuits, bisquick, etc.) come out right, but obviously a lot of people can. I'll always be a roller when it comes to chicken and dumplings, just like my mother did!
a holy "roller!"
It was awful
