Started chicken and dumplings, DH favorite...
#12
Google Goddess
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
thanks for the link
Originally Posted by madamekelly
Got to time to making dumplings. No biscuit mix. Trying new recipe. See below.
Wish me luck, I will post DH rating. He worked out in this heat (94), and I can't ask him to go back out. (I should have checked supply :oops:)
http://dinnertimeideas.blogspot.com/...dumplings.html
Wish me luck, I will post DH rating. He worked out in this heat (94), and I can't ask him to go back out. (I should have checked supply :oops:)
http://dinnertimeideas.blogspot.com/...dumplings.html
#13
Senior Member
Join Date: Jun 2010
Location: Halls Cross Roads, TN
Posts: 987
It only takes 2c. of flour but I don't know how whole wheat reacts to other ingred. There is no rising involved and the ingred. are minimal so give it a shot. It takes 2c. flour, 1 egg, 1/2t. salt,shortning the size of an egg (cut-in) and most of 1c. broth from where you cooked the chicken. Just mix all tog. I cook a large breast w/skin on and a small amt. of chicken boullion. Remove chicken, cool 1c. broth. Roll mixed dough onto floured surface a little thicker a pie crust, using extra flour to keep from sticking to rolling pin. Cut into strips and break them into 3-4" pieces and drop into boiling broth. Remove chicken from bones and add back into the dumplings.
I wonder if I could make yours with whole wheat flour?
Originally Posted by madamekelly
Originally Posted by noahscats7
Just call me a Tennessee gal. And they are so easy to make.
#16
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by noahscats7
It only takes 2c. of flour but I don't know how whole wheat reacts to other ingred. There is no rising involved and the ingred. are minimal so give it a shot. It takes 2c. flour, 1 egg, 1/2t. salt, shortning the size of an egg (cut-in) and most of 1c. broth from where you cooked the chicken. Just mix all tog. I cook a large breast w/skin on and a small amt. of chicken boullion. Remove chicken, cool 1c. broth. Roll mixed dough onto floured surface a little thicker a pie crust, using extra flour to keep from sticking to rolling pin. Cut into strips and break them into 3-4" pieces and drop into boiling broth. Remove chicken from bones and add back into the dumplings.
I wonder if I could make yours with whole wheat flour?
Originally Posted by madamekelly
Originally Posted by noahscats7
Just call me a Tennessee gal. And they are so easy to make.
I've read that some don't use an egg because they say that becomes egg noodles not pot pie dumplings. I've had them made like this, but they were a little "gluey" for my. Maybe they were cooked too long. To each his own I guess - depends on the community and its heritage.
Anyway, it sure is different from what most people think of as chicken and dumplings.
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