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
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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.

I had a German liver dumpling at Peppi's Porch in Vail a lot of years ago.
I had apparently, eaten an unhealthy raw oyster the day before, and after a day spent in misery, I was beginning to come around and went to Peppi's for something to eat....DH needed food!....and I had some of the most wonderful liver dumpling I have ever dreamed of. Think some bread....but perhaps potato...some liver but not a lot...and who knows what else.
Peppi Gramshammer's place....had to be big time German!
Would love to be able to make something like that.

In England we use suet to make dumplings - they're lovely and fluffy and light.
4 oz SR flour
2 oz suet
pinch salt
approx 5 tbls cold water.
mix and divide into 8
Place on top of simmering stew and cook 20 mins.
You can add herbs.....

Thanks for the recipes and photos. They all look & sound delicious! Going to try for either chicken & dumplings or chicken matzo ball soup this weekend. This spring is still chilly and raw - good soup weather. Somewhere at my dad's house there is an old dirty falling apart Fanny Farmer CB with a recipe for dumplings that I used to make with beef stews. I need to chase that down someday.

I scored some homeade sauerkraut a couple of months ago and tried to make sauerkraut and dumplings, a recipe that I remembered fondly my mom making when I was a kid. I posted here asking for recipes and tried some of them out. Here's a link to that thread, with photos of the results. Of course my end products are never as elegant as AnnT's, even when I use her recipes (sigh). But no matter, the dumplings all end up in the same place, lol!

How to make sauerkraut and dumplings

Here's a photo of my matzoh ball soup. My secret is using Manischewitz matzoh ball mix. Yes, I know, it's the same stuff that is in a homeade recipe, just packages and all ready to go for your convenience. To me, that is a wonderful thing! :)

This is so timely. Earlier this week DH said that he wanted me to look for a recipe for "strip" dumplings, which is what his mom made when he was growing up. My mom's dumplings were very different - she used her bread dough and let them rise before steaming them on top of her fried chicken (no, our chicken and dumplings were not soupy). I did find a few recipes, but a T&T is always better, right? Thank you, Ann, for posting your recipe for Southern Style dumplings. That is the one I'll be using this weekend and DH will be happy.

I've always liked the fluffy dumplings. Nan made them when she made chicken and dumplings. I've never tried making them.

DH prefers the biscuit type.

FLUFFY DUMPLINGS
1.5 c. flour
1 tsp. minced parsley
2 tsp. baking powder
� tsp. salt
2/3 c. milk
2 Tbsp. oil
1 egg, slightly beaten

In medium bowl, combine first 4 ingredients. Stir in remaining ingredients just until dry ingredients are moistened. Drop dough by Tbspfuls onto hot chicken in boiling stew. (I brush the tops with melted butter/garlic/parsley mixture) Cook covered, 12-15 minutes or until dumplings are fluffy and no longer doughy underneath. (Sometimes I add a handful of shredded cheese) MAKES 8-10

Thinking of dumplings - when I was a child I had this wonderful clear soup with small, crispy dumplings in it. It was in Austria. Does anyone know how they were made?

Okay - I went shopping tonight - have all the ingredients for chicken and fluffy dumplings. I will try tomorrow for a pot-luck at my mom's. Thanks for the input! Boy o boy I can't wait to have an actual kitchen with a normal range and fridge - getting a bunch of groceries into a 4 cu ft fridge has gotten really really old. Never mind cooking with a toaster oven and hotplate...