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.
Originally Posted by madamekelly
Originally Posted by noahscats7
Just call me a Tennessee gal. And they are so easy to make.
I wonder if I could make yours with whole wheat flour?
The above recipe is what the Amish and PA Dutch call Pot Pie, but they usually cook them in homemade chicken soup with chicken, onion, celery, carrots, maybe potatoes, etc. Sometimes they cut them in squares instead of tearing them apart. The flour/starch from the "dumplings" thickens the broth somewhat so the whole thing actually comes out much like a stew.
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.