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

looks good, thanks

Thanks for posting. Now I know what to make for dinner tonight. Looks really tasty!

My Mom use to make the best Chicken and Dumplings ever. I didn't get the knack so I just use Mrs. B's (I think that is the name)frozen dumplings and they are very good; I do add milk at the end though. Yummmmm, sounds so good.

DH liked them, but from now on I will finish this recipe in the oven instead of stove top, as dumplings were not well cooked. I added dried chopped onions to the Jiffy corn muffin mix, I always do because I like onion in my corn bread. Green peppers or drained corn, are also good.

Thank you for the site and recipes.

Give me good old flour,egg,shortning and broth dumplings.

Me Too!! My Granny used to make what we called "sinkers" they are dense and chewy...Now those are dumplings !! She mixed up the dough, rolled it out and cut into strips, then squares and let them rest about 20 min before dropping them into the boiling broth....Yummy

I had them that way several times in Texas and Tennessee.

Just call me a Tennessee gal. And they are so easy to make.

I wonder if I could make yours with whole wheat flour?

thanks for the link

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.

My DD's just cut up tortillias and throw them in. Works great.

Looks delicious! Thanks for your feedback too.

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.