Dumplings

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.

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.

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

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!

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.

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

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

Cool, thank you

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

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

GailS wrote:
Another Bisquick user.

Same here.