Dumplings
12-17-2015, 05:19 AM
#11
Senior Member
Join Date: Aug 2010
Location: PA
Posts: 675
In reading thru the recipies posted I noticed 2 different kinds of "dumplings". One is the drop from spoon kind that swells up & sort of forms a ball when cooked. The other is the roll out kind that is flat. It is rolled out & cut into pieces & dropped into boiling broth. If "fluffy" for either kind is what you want then let the egg out. Both kinds should have some type of shortening (crisco, butter, etc) to make them "Short" & tender.
12-17-2015, 06:33 AM
#13
Power Poster
Join Date: Dec 2009
Location: Outside St. Louis
Posts: 38,190
I only make the fluffy dumplings, all I will eat. No eggs in them. I either make with bisquick or make from scratch. Another food I could eat everyday but, only make a few times a year.
Yours and some others are what I call homemade egg noodles.
Yours and some others are what I call homemade egg noodles.
12-17-2015, 11:12 AM
#14
Senior Member
Join Date: Dec 2006
Location: Where the sun sets.
Posts: 403
Originally Posted by sassy granny
Everybody raves about my dumplings. Years ago we, in our neighborhood , had quiltings every Monday at one of the neighbors house and 8 to 12 of more ladies came to quilt . They rotated from one person to another each week and the person of the house always cooked a big dinner and chicken and dumplings was always at the head of the menu, it was called a quilting dinner. Anyway I was young then and didn't know how to make dumplings and one particular lady was a real dumpling maker and she always had to make the dumplings for the ones that didn't know how. She taught me how and this is how I make them to this day. I have to make big batchs now but I started out with the 2 cup measure. I use 2 cups self rising flour, a scant 1/4 cup canola oil, you can use butter or shortening, and cold water, enough to make a good pliable dough. I do not put eggs or milk in my dumplings. Turn the dough out on well floured board or I use wax paper, and roll out pretty thin, unless you like a thick fluffy dumpling. I then cut strips across the short side of the dough and pick up a strip at a time and break off bite size pieces and drop in the boiling broth. Keep pushing the dough just dropped down to the bottom of the kettle. When you get all dropped, turn down the heat a bit and let cook until done, about 15 or 20 minutes. I hope this helps.
12-17-2015, 11:16 AM
#15
Super Member
Join Date: Sep 2009
Location: St. Paul, Minnesota
Posts: 2,616
I am a Bisquick biscuit maker too. Love them for anything and everything and best of all, I slice them in half and toast them and glob some butter and jam (any kind is GOOD) and makes for a super breakfast, lunch, light supper, dessert, night time snack. I love Bisquick!!!!! Edie
12-17-2015, 11:32 AM
#16
Power Poster
Join Date: Jul 2010
Location: SoCal
Posts: 11,903
Originally Posted by tranum
This is how I make dumplings but I don't think they are tender enough. What shall I do different ?
2 cups flour
1 tsp. salt
1 tsp. baking powder
1 whisked egg
Enough milk to make a stiff dough
2 cups flour
1 tsp. salt
1 tsp. baking powder
1 whisked egg
Enough milk to make a stiff dough
12-17-2015, 12:44 PM
#17
Super Member
Join Date: Feb 2010
Location: down Houston way...
Posts: 1,581
This is my no-fail, delicious every time dumpling recipe...
2 cups flour
pinch of salt
2 Tablespoons cooking oil
1/2 cup regular milk
1/2 cup buttermilk.
Stir, turn out on floured board and roll around till coated with flour, roll out pretty thin, take a pizza cutter and cut one way and then the other for small squares. My broth (I-1/2 cartons of chicken broth, or 3-4 cans, 1 stick of butter and 1 can of Cream of Chicken soup is heating on the stove, once it boils, I start dropping the dumplings in till they are all in, add chopped cooked chicken and stir once, put on lid, turn fire down to low, cook for 20-30 minutes..put in the black pepper...and they are delicious...
2 cups flour
pinch of salt
2 Tablespoons cooking oil
1/2 cup regular milk
1/2 cup buttermilk.
Stir, turn out on floured board and roll around till coated with flour, roll out pretty thin, take a pizza cutter and cut one way and then the other for small squares. My broth (I-1/2 cartons of chicken broth, or 3-4 cans, 1 stick of butter and 1 can of Cream of Chicken soup is heating on the stove, once it boils, I start dropping the dumplings in till they are all in, add chopped cooked chicken and stir once, put on lid, turn fire down to low, cook for 20-30 minutes..put in the black pepper...and they are delicious...
12-18-2015, 01:12 AM
#18
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Originally Posted by sassy granny
Everybody raves about my dumplings. Years ago we, in our neighborhood , had quiltings every Monday at one of the neighbors house and 8 to 12 of more ladies came to quilt . They rotated from one person to another each week and the person of the house always cooked a big dinner and chicken and dumplings was always at the head of the menu, it was called a quilting dinner. Anyway I was young then and didn't know how to make dumplings and one particular lady was a real dumpling maker and she always had to make the dumplings for the ones that didn't know how. She taught me how and this is how I make them to this day. I have to make big batchs now but I started out with the 2 cup measure. I use 2 cups self rising flour, a scant 1/4 cup canola oil, you can use butter or shortening, and cold water, enough to make a good pliable dough. I do not put eggs or milk in my dumplings. Turn the dough out on well floured board or I use wax paper, and roll out pretty thin, unless you like a thick fluffy dumpling. I then cut strips across the short side of the dough and pick up a strip at a time and break off bite size pieces and drop in the boiling broth. Keep pushing the dough just dropped down to the bottom of the kettle. When you get all dropped, turn down the heat a bit and let cook until done, about 15 or 20 minutes. I hope this helps.
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