Dumplings
 

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

i use bisquick for my dumplings and bisquits

Here is my recipe for fluffy dumplings.

2 cups flour
4 tsp baking powder
1/2 tsp salt
2 tbsp butter
approx 1 cup milk (maybe a bit more if the dough is too stiff)

Drop by heaping spoonfuls over the stew and cover. Boiling/simmering/steaming for 10 minutes.
Absolutely NO peeking.

I think you need to add more milk to make the dough sticky.

Thanks ! I will give it a try tomorrow.

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.

Your recipe is what my granny called
slickers'. You need to add some sort of shortening(butter) for tenderness, to make the dough "short"

I got my recipe for dumpling from a pastors wife many years ago. 1 cup SR flour, 1cup AP flour, 1 egg and enough chicken broth to make the dough. Roll out on floured surface as thin as you want, cut and drop in boiling chicken broth

be sure not to over work them.

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.

I learned from a great cook to roll them thin and drop gently into chicken broth. She was a farm gal and used lard, absolutely delicious.

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.

That's how my mama made them and they were the absolute best dumplings EVER! She made them that way for 70 years - until she was no longer able to cook. that was a very sad day for me.

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

It is the egg that stiffens it. Try one of the recipes without egg and maybe drop off the spoon.

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...

Your dumplings are what I call southern style. Yours are more like a thick noodle. Up here in the north, we use a basic drop biscuit dough dropped on top of a boiling hearty soup, and then covered to promote fluffy dumplings that are cooked through, they are amazing! DH always asks for dumplings whenever I make homemade soup. Doesn't matter if it is beef, chicken, pork, or vegetable soup. The only exception is bean soup, then it has to be northern corn bread.

madamekelly, I am curious. What is northern cornbread, and how is it different from other cornbread?

The recipe you make and dump in broth by spoonsfull are dumplings. If you roll them they are noodles and are a stiffer dough. Anyway, that's what my mama said!

Boy, I never made dumplings before but I can taste my Grandmother's right now. She made them with Bisquick too.

Well, my recipe has EGGS, and LOTS of them. Eggs and flour only. For my family, I beat up a dozen eggs and slowly add ONLY ENOUGH flour to make a loose, sticky dough (so that the dough will fall off the spoon with no struggle but not fall apart when dropping them into the broth). Using a WOODEN spoon, dip the spoon into your broth FIRST, then fill the spoon with dough and drop into the boiling broth. Dip spoon into broth EACH time so that the dough falls off the spoon easily. I don't add salt to them because usually we reserve the water from boiling a ham for our broth, throw in the ham bone to 'cook' off the excess ham and then I add a couple quartered potatoes cuz I don't like the dumplings like they do, and a small diced onion. When the potatoes are cooked, remove the ham bone and add more diced ham if you like, dump a jar or can of green beans (juice & all) into the broth, then drop in the dumplings. After they cook a bit, you can stir or turn the dumplings over and allow them to steam (covered) for a bit to cook them through and TA DA, you have a good ham 'n dumpling soup. You can season to your liking. My hubby's grandmother started doing this in the 1930's and family has passed this on in the family since. Let me know what you think (our 13 yo granddaughter has recently learned to make them because she LOVES the dumplings).

I grew up and lived most of my life in the Pacific NW, so I am more familiar with that style of cooking. When I lived in Texas and Tennessee, I learned there are regional styles of certain dishes. What the folks down south call "cornbread", we called "hoe cakes" or "corn cakes" and southerners sometimes use white corn which is sweeter. They look more like a pancake since they are made from a thinner batter on a griddle of some sort. In the north, cornbread is little squares of yellow sunshine yumminess, with butter or honey on it, or beans poured over it. Over it, is the best way to serve chili!

Interesting discussion, because I have made noodles, not dumplings. Lots of eggs, or just the yokes with flour to make the noodles....rolled out and cut into strips and dried before cooking them in boiling broth.

Cornbread was always made in an iron skillet baked in the oven. Southern cornbread had more sugar in it than the 'Yankee' style according to the way I was raised. I like sugar in it... (I am 73 now!)

I am going to try the dumpling recipes listed here, thanks so much for posting the recipes.

Your message age reminded me of my grandmother Charlottes cornbread. She would fry up sausage links, cool them, then cut them into bite size pieces, then put the cornbread battery over the top in a cast iron skillet in the oven.
(Myself, I hate sugar in my cornbread, but then I hate whipped cream or any kind of cream in my food too! I am truly weird according to DH.)

This is how my grandmother made dumplings...we called them "sinkers" and they are the only ones I really like. I have made the bisquick and the other fluffy ones, but always go back to my granny's old recipe.

In UK we make dumplings for stews, self raising flour, seasoning, mixed herbs and water/milk to make a stiff dough then add to stew for about last 20 minutes keeping the lid on

Notmorecraft I am in the UK and use Suet S/R flour & water for my dumplings

My family is from South Carolina and the Great Smoky Mountains around North Carolina and Tennessee. We always rolled our dumplings, hoe cakes were biscuit dough fried in lard in a cast iron skillet, and cornbread was made with white cornmeal with absolutely no sugar.

Btw re read my post I also use butter and rub in with flour to make breadcrumbs bit like pastry then add seasoning n milk to bind sorry I'm a klutz sometimes lol

EDIT: After posting this, I find out that hubby's grandmother used to add a little milk with the eggs and flour. I find that interesting because my family has enjoyed the dumplings without the milk and have enjoyed them. LOL

I only like the fluffy kind, I used to make them sometimes on top of thick soup. I will never forget the time I was down south and ordered chicken and dumplings at a restaurant and got these gooey, thick noodles instead of fluffy dumplings!! Yuck! could hardly choke them down.