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Dumplings

My husband loves chicken and dumplings and I haven't been able to create a decent dumpling after many attempts. Does anyone out there have a good recipe for dumplings?

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  1. I use a biscuit dough, made from scratch or from a mix. Drop spoonfuls into simmering chicken broth. I also enhance the broth with carrots, onion, potato and celery.

    4 Replies
    1. re: powillie

      I know it sounds like a cop out, but use Biquick and their directions on the package. I have great results (just mix in milk?) with one exception of browning on top. Keep the lid on while they are cooking atop the stew, then if you want a little top browning, brush with butter and place uncovered in the broiler until browning occurs.

      1. re: kc girl

        I've also used the recipe on the Bisquick box. As long as you don't let them touch and keep the lid on the pot while they are cooking, they turn out light and fluffy. Also, sometimes I will add some poultry seasoning to the mix or even some fresh herbs chopped into the mix.

        1. re: mschow

          I think Bisquick makes the worst biscuits in the world and the pnacakes are awful...but it makes great dumplings. I just follow the directions on the box and add some fresh herbs (thyme or rosemary), sometimes I'll grate some sharp cheddar or parmesan in the mix.

      2. re: powillie

        So I don't use Bisquick, I'm a Jiffy fan simply because Jiffy is cheaper. But I haven't noticed a difference between the two in taste and I often use my vintage Bisquick cookbook with the Jiffy Mix. I do the same thing as mschow, and spiff up the dumplings with herbs and spices to compliment the stew I'm topping.

      3. The two most important steps is making good dumplings are proper ingredients/preparation and proper sizing/cooking.
        I mix a cup of flour (sifted) and 2 teaspoons of baking powder with a couple pinches of salt, into which I drop a mixture of one teaspoon of veg. oil and enough milk to create a drop batter. Something a bit heavier than a pancake batter but not as heavy as biscuit dough.
        I use a large soup spoon to drop the batter into my boiling liquid (it's gotta be boiling all the while the dough is dropped in and the dough should be distributed at various points throughout the surface of your soup/stew - not dropped all in the same place) and then cover the pot and lower the heat (so it doesn't boil over) and DON'T LIFT THE LID for 10 - 12 minutes. That feeds 4 - 6 people.
        I'm sorry I can't give you step by step recipe instructions. My grandmother taught me how to make these and I never saw a recipe. Just remember that the dumplings are going to float in the soup/stew and cook in the steam of the steam created between the pot's lid and the top of the soup/stew.

        2 Replies
        1. re: todao

          Hi todao,

          I tried your recipe and I think I've got it. At first I made big dumplings, but when I got to the end I made smaller ones. My problem was that I didnt let them cook long enough. The smaller ones had the right chewy consistency. The larger ones were floury inside. My hubby was very happy with the small ones. Now I know to cook them longer. Thanks so much.

          1. re: heartfood

            I suggest using a cookie scoop to portion the drop dough. It's quick and they cook evenly because they're roughly the same size this way. I use melted butter and only a teaspoonand half baking powder in the drop dough, but otherwise the same recipe as todao, works great.

        2. The recipe I use is based on the one from America's Test Kitchen: http://areyouhungryyet.blogspot.com/2...

          1. When I don't have time to prepare dumplings from scratch, I grab a can of flaky biscuits (you know the ones - they have layers) and separate each biscuit into 3 or 4 layers. I lightly coat the layers in flour and dump them in the pot. I've had really good results with this. Not quite as good as homemade, but sometimes shortcuts are necessary in busy times.

            1. Most of the recommendations are for light, floating dumplings. Are those the kind you want? Don't some styles of this dish use a denser 'dumpling', one that is more like a thick noodle?

              5 Replies
              1. re: paulj

                I enjoy making Kaese Spaetzle which is actually a small dumpling, cut using a Spaetzle cutter, that uses eggs as an ingredient. But I prepare it as a side dish, not as a component of stew. or soups. I think paulj makes a good point here. If you'd care to consider some options in dumpling preparation, read a few spaetzle recipes or some of the egg dumpling recipes and see if those are closer to what you're interested in.

                http://www.cooks.com/rec/search/0,1-0...

                http://www.cooks.com/rec/search/0,1-0...

                1. re: paulj

                  I am looking for a more dense texture. I will try to leave out the leavening agent and see what happens. (as soon as the weather gets cooler again).

                  1. re: heartfood

                    Hi heartfood,
                    I love chicken and dumplings. My wife makes them and they're fantastic (she learned from her mother who learned from her mother etc etc). I've got her recipe on my lap and will share (she says it ain't 'mainstream' C&Ds, but its the way we do it...)

                    First start out with a whole chicken, place in a pot with enough water to cover, bring to a boil, and simmer until the chicken is slightly overdone (add more water if necessary).
                    Remove the chicken, set aside until later.
                    Keep the broth handy on the stove.
                    Dumplings:
                    3C flour
                    2 eggs
                    1 tsp baking powder
                    milk
                    Mix the flour and baking powder, beat the eggs and add to dry. Mix. Add enough milk to get a 'stretchy' dough.
                    Use your hands and extra flour to flatten the dough to about 1/4 inch.
                    Use a pizza cutter, and extra flour to keep everything from sticking, and cut into 3/4" strips. Cut the other way to get 3/4" squares.
                    Bring broth to a boil and drop the dough squares in, stirring lightly (don't worry, it'll all thicken up). Lower to a simmer until the dumplings float.
                    Season with salt and plenty of pepper.
                    Debone the chicken, stir the meat into the pot.

                    Voila.

                    Even better the next day heated up...ummmm

                    We also use the same dumpling recipe in beef stew; about 10 minutes before serving the stew, we make baseball-sized 'dumplings', sit them on top of the stew, cover the pot, and steam until done.

                      1. re: paulj

                        The Spanish have something similar, called andrajos ('rages'). Most recipes call for making a stew of rabbit or chicken, and then adding squares of pasta, such as cut lasagna dough. I've used broken paparadelle (inch wide noodles).

                        In this video from Spanish TV
                        http://video.aol.com/video-detail/coc...
                        the stew is made with 'liebre', hare. The 'noodle' is a simple flour and water dough, that is rolled out like a flour tortilla, and then cooked for about a minute floating on top of the stew. It is then broken up and stirred into the stew, and served.