I love dumplings. A must when I make chicken or beef stew. I also make a German style bread dumpling and Spaetzle another type of dumpling to serve with Goulash. Regular Dumplings 1-1/2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons shortening(butter/margarine or crisco 3/4 to 1 cup of milk Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough. Drop by tablespoon on to the top of stew and cover and simmer on low for about 15 minutes. Southern Style Dumplings 2 cups flour 3 tablespoons butter 3/4 teaspoon salt Pinch of baking powder Milk Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness. Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long. Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked. Parsley Bread Dumplings ======================= 1/2 cup chopped fresh parsley 2 slices white bread, quartered 1-1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 4 tablespoons butter, melted Combine parsley and bread in processor; whirl until medium Size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended. 5 Drop mounded tablespoons of dumpling mixture into stew. . Add chicken to a pot and cover with chicken broth or combination of water and broth. Add 1 garlic clove, a few sprigs of thyme and bay leaf. Cook for 15 minutes and add whole peeled onions, celery cut into 1 1/2 inch pieces and simmer until onions are tender. Remove Chicken from pot and separate meat from bones. Add chicken back to pot. If using potatoes add now. Now add what ever dumpling recipe you are using and simmer until dumplings are cooked. If you like your stew thicker, mix some flour and milk or cream in a jar and pour into hot stew.

Well....I don't remember anything like that from the CF...but my mother used a recipe like that, but instead of leeks and parsnips she used onions and carrots. Actually pretty simple, skin the chicken thighs and place the skin in a heavy dutch oven with a good lid...slowly cook the skin until a little of the fat trys out....enough to brown the chicken thighs in. Discard the skin, and briefly brown the chicken in the fat with some of the onion/leek, add a couple of cloves of sliced garlic when the chicken is almost done browning. Add the rest of the leeks, the carrots or/and parsnips a good handful of chopped flat leaf parsley, a bay leaf or 2, a little fresh thyme ( of you have it or about 1/8 tsp dried ground thyme) and enough chicken broth to just about cover all, when it comes to a slow simmer, cover and cook at a very slow simmer while you make the dumplings. I make a pretty standard biscuit recipe...no butter milk and less butter than for short cake. A recipe with 1 1/2 cups of flour will make lots of dumplings for 4 people.Roll into balls about the size of a golf ball, using flour to keep from sticking and drop them into the pot, on top of the chicken and veggies. Clap on the lid and allow to simmer for 25 minutes.....don't peek!! At the end of that time, the biscuits should be done and the gravy thickened. I always forget to say....salt and pepper the broth after it has cooked for a bit but before you add the dumplings. You can add peas just before you add the dumplings, or red and/or green pepper strips....and I suppose corn, but I don't like to add corn. Makes it too much like soup. Linda C

There are two kinds of dumplings, fluffy and slick (also called sliders). This recipe from my cousin Pat is the thin, slick type of dumpling. Pat's Dumplings - from our family reunion in 1995 2 cups all-purpose flour 3 tablespoons shortening 1 teaspoon salt 1/4 cup water 1.Mix together flour and salt. Cut shortening into flour/salt mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.(Usually takes a little more water!) 2.On a floured surface, roll out dough very thin with a rolling pin. Cut into 1 inch wide strips (I use a pizza cutter, but a sharp knife works also). Tear 1 inch long pieces of dough from these strips and drop into simmering broth. 3.Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve with the broth and chicken meat, if using. Teresa

This didn't do it for me. I know, I know, I didn't make the biscuits, but still...it didn't have much flavor. I used Imagine Chicken Stock too and fresh thyme. I should go back and look at y'all's chicken and dumpling recipes. Also, I tried the frozen Reames noodles for the first time and they suck. I've tried the ones Harper recommended--the das Klausman ones or whatever and those are the best so far. Had them twice now.