Dumplings

[hokeypokey]

This is how I make dumplings, but I don't think they are tender enough. What can I do different ?

2 cups flour
1 tsp. salt
1 tsp. baking powder
Mix 1 whisked egg
Enough milk to make a stiff dough

[SDPat]

Bohemian Potato Dumplings


Bring to a boil:

2 2/3 cups water
¼ cup oleo or butter
1 ½ tsp. Salt

Remove from heat and add:

2/3 cup milk and 3 ¼ cups potato flakes

Mix well with fork and let set until room temperature.

Add:

4 ½ cups flour and work into potatoes with a fork. Cover with a dish towel and let rest for an hour or more. Knead into a large ball and make into dumplings.

Boil about 15 minutes until done. (Dry in the middle when cut in half.) Stir gently so they don't stick while cooking.

[prstlk]

Here's what I do for chicken and dumplings:

If using a whole cut up chicken slow boil it, slightly covering it in water, to get some nice broth.

Use the recipe on the Bisquick box for the dumplings. They are the best and you can't go wrong.

If you want to use chicken breasts then add some canned chicken broth to add some additional fat to the broth.

This is the recipe my mother followed for years and we all loved them.

[NYCgrrl]

I'm currently making Chinese dumplings (pasta machine makes the whole thing sooo much easier!) for the freezer and look Ma, no lard!;).

[RayJayco]

Dumplings without lard? I didn't think that was possible...
Then again, I'm a true FL cracker. We take our chicken and dumplings seriously down here...

Ms. Hokeypokey,
if you add some lard to your mixture... If you don't kill your own hogs and make your own, you can use bacon grease...

That's about like folks making biscuits without lard, you don't know what a real biscuit is!

[Wanderlost]

Sometimes, I feel the need for just dumplings. So I start a pot of whatever stock I have on hand and while it's coming to a boil, make up the Bisquick dumpling recipe.

When there's a good boil going, I drop in spoons of batter, cover and cook until done. They're usually light and fluffy. The leftover stock has also been thickened into a nice sauce/not quite gravy to spoon over the dumplings.

Any leftover stock goes into the next morning's biscuits and gravy.

[Super_Dave]

Skipper Rod wrote:
If I want to do chicken and dumplings in the crock pot, when do I add the dumplings. Never made dumplings and I'm not sure how long they will take?
By the way, I am going to go the Bisquick route.

Thanks

I use 1 package of chicken breast ..boneless / skinless...2 large cans low sodium swansons broth...add 1/2 to 1 can of water to suit your taste ...cook chicken in broth remove breasts and cut up into pieces...put celery carrots and onion into pan with a bit of butter and saute for a few mins then add to broth / cook until tender.. (i use the smaller carrots they cook faster) put chicken back into pot...bring to boil and make dumplings following bisquick box and I add shredded cheddar cheese to the dumpling mix.. as pot is boiling add spoonfuls of batter mix to boiling broth...turn to simmer for fifteen mins after last dumpling is added... add pepper to taste... I also will add a cup of white rice on occasion....dont stir the pot after dumplings added...they will break up....thats it.... simple but yummy..
Chicken breasts or large fryer
2 – lrg. Cans of chicken broth
3 – stalks Celery
3 – 4 Carrots
1 - Onion
Butter
Bisquick
Cheddar cheese
Heavy cream
¼ tsp. Poultry seasoning

[Skipper_Rod]

FULLTIMEWANABE wrote:
Added ours about an hour before due to serve. Depends on the size of them, smaller ones less time.

Cool, thank you

[FULLTIMEWANABE]

Added ours about an hour before due to serve. Depends on the size of them, smaller ones less time.

[Skipper_Rod]

If I want to do chicken and dumplings in the crock pot, when do I add the dumplings. Never made dumplings and I'm not sure how long they will take?
By the way, I am going to go the Bisquick route.

Thanks

[Happytraveler]

GailS wrote:
Another Bisquick user.

Same here.

[FULLTIMEWANABE]

I've made english style dumplings here in frigid Canada for our stews all winter long, and decades before my mother and grandmother in the UK the same and the same way:

Very simply: Half Fat To Flour and a pinch of salt, some will add a pinch of herbs/parsley but we generally don't. Water enough to mix and mould into dough balls.

In UK, we'd use shelf style boxed Atora Suet for the fat and plain flour or self raising if only available.
In Canada I have to get frozen almost to a powder/grated white suet from the butchers section around Oct to Dec and stock up the freezer big time.

Folks in western Canada typically, use it around Christmas for puddings, cakes etc so generally only readily available then in the actual big supermarkets.

When in Florida for Christmas, put order in with the local sausage maker/butcher and he gets it in for me within a couple of days. Think he told me you can only get it from steers???

Anyway in it's simplest terms: Half suet weight to flour weight, pinch salt, herbs if you chose and water to mix.

Enjoy!

[magnusfide]

hokeypokey wrote:
This is how I make dumplings, but I don't think they are tender enough. What can I do different ?

2 cups flour
1 tsp. salt
1 tsp. baking powder
Mix 1 whisked egg
Enough milk to make a stiff dough

Your recipe looks good. I'm assuming you're making a rolled out dumpling instead of a drop dumpling?

Two options for more tender dumplings: more baking powder and/or cook them at a higher boil so they rise faster for a fluffier and tender dumpling.

When you plop them into the pot, make sure there's a good boil going (not rapid but rather active). Put them in, put the lid on and don't remove the lid for 15-20 minutes while keeping it at a boil.

[bcsdguy]

Super_Dave wrote:

DUNEBUGGYDOUG wrote:
Just get you some flour tortillas and cut them into strips and like magic, you have dumplings

A bad noodle, maybe, but never a dumpling.

X2

[GailS]

Another Bisquick user.