Chicken and Dumplings? What's your way?
plllog
8 years ago
last modified: 8 years ago
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carolb_w_fl_coastal_9b
8 years agolast modified: 8 years agoRelated Discussions
Any Chicken and Dumpling Experts???
Comments (18)I use the same dough that I use for biscuits.... no recipe... the ratio is approx 2 cups flour, 2 Tablespoons Baking Soda, 1/4 cup margerine, a teaspoon or two of sugar, a half teaspoon of salt, and enough milk to make a soft dough. I drop by large spoonfuls (probably 2-3 Tablespoons) into boiling chicken broth (with plenty of boneless chicken mixed in). I put the lid on and simmer for 20 minutes or so, then check to see if they are done (by poking one with a fork and seeing if it is cooked inside. This makes a nice big dumpling which is dry in the middle (not soaked through). You could add a little flour thickening (floor mixed with cold milk) or cornflour thickening if you wanted the broth thicker. I like green beans served as a side with chicken and dumplings :-)...See MoreDumplings, dumplings, dumplings...
Comments (11)I learned to make a spaetzle thingy my dad always called a dumpling. Much the same as Linda's recipe only a bit more simple. Beat eggs like you would for scrambled eggs. A large pinch of parsley. Add flour until it forms a stiff dough... it should not run off the spoon. Must be exact in proportion... okay maybe not. About two eggs per person or three eggs per teenager. A splash of milk will make them more fluffy but I seldom have milk around. I like them thick and heavy. Extras keep in the fridge for a few days just fine... warm in a microwave or by putting hot soup on them. Unlike the other I never boil them in the soup... yucky slimey starchy things I don't like. I boil them like a noodle. Drop them from a wet teaspoon into boiling water. While spooning them into the boiling pot keep a small bowl of plain water... dip the spoon in the water between each scoop of dough and the dough won't stick to the spoon. We push them off the spoon with a finger. They are done when they float... fish them out with a slotted spoon. You will get all sizes and some fines. If making a large batch drain the whole pot into a collander. About half the size of an egg is the perfect size but the tiny fines eat well. Large ones may have to be cut with a knife to eat. This makes an all purpose "dumpling". At soup time put some in a bowl and ladle hot soup over top. A family favorite is to put chicken gravy over them. My youngest sister likes butter and parmeasan cheese on them. They are simple, filling, inexpensive. With chicken gravy they are the #1 family favorite and we always make them for my middle sister when she comes back to Michigan. We so enjoy them the chicken we cook to make gravy gets pushed aside and is eaten later. Lots of protein in the eggs so with a side of veggies this makes a complete hearty meal that will stick with you out in the cold. A common soup we make other then chicken is beef bones, a can/few tomatoes, celery sticks, carrot sticks, and some black pepper. Boil it all until it smells good and ladle over a bowl of dumplings. Being homemade it will take lots of salt... I seldom salt while cooking but pour it on at the table. : ) lyra...See MoreRECIPE: Rachel Ray's 30 minute Chicken and Dumplings
Comments (10)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....See MoreWhat is Your Favorite Way to Eat Chicken?
Comments (26)I love fried chicken, and I am surprised that so few restaurants serve it any more. One of our favorite family restaurants when I was a kid was Murphy's Original Restaurant, and they served family style fried chicken and corn fritters. YUM!!! Love KFC too. Also love honey mustard chicken....See Moreplllog
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