Chicken and Dumplings - Need Your Recipes
- monavano Sep 18, 2007 07:52 AM
I made a large roast chicken with vegetables the other night and want to use the leftover chicken and veggies. I'd like to try to make chicken with dumplings, but am a dumpling beginner! Does anyone have a good recipe for my leftovers?
I usually use basic biscuit dough, and drop it by the spoonfuls into very HOT liquid (not quite boiling, but pretty near), put the lid on, and let it cook for about 10 minutes. My granny always made rolled dumplings, more like a thick noodle, and they were just heaven. I've never gotten hers right...always end up like inner tubes. Wish I'd paid more attention as a girl.....
Chicken and Dumplings is better (IMO) when cooked a lot longer than 10 minutes. The meat falls apart, the dumplings help thicken the broth a lot.
"Dumpling" has two different meanings in the United States: 1) Batter is dropped into boiling liquid from a spoon and 2) Dough is rolled out like fat noodles and dropped into boiling liquid. The latter is mostly Southern and probably, historically, was learned by the Scotch-Irish from their German neighbors. The following is my great-grandmother's recipe. She was born in 1865 and learned to cook from her grandmother, born in 1824, so it's old: 2 cups flour, 1/2 tsp salt, 1/2 tsp baking powder, 1 heaped tablespoon shortening, 1 egg, 1/2 cup water (and Grandma's handwritten advice "do not use quite all flour"). Mix, roll, cut about an inch wide, and drop into boiling chicken broth. Serve with the chicken. They are so good I cannot begin to tell you.