Recipe for Chicken & Dumplings from the New Basics
Does anyone have the recipe for Julia Rosso and Sheila Lukins' dumplings from the chicken and dumplings recipe from the New Basics Cookbook? I don't have my copy with with and I'd like to make them.
I ended up making these dumplings tonight (a few months later than I thought I was going to, lol :-) They came out great, as usual!
I have a couple of questions about them. First, do you think I could make these with chicken fat instead of shortening? Second, could you freeze the uncooked dumpling dough?
Since these dumplings are essentially a biscuit dough, I think the answer to both questions is yes. Just make sure your chicken fat is very cold when you cut it in (perhaps put it in the freezer for a bit before using so it's not too soft). Then divide the dough, freeze pieces on a sheet pan, and when frozen drop in a freezer bag. While biscuits and scones you can bake from frozen, I'm not sure how well it would work to simmer from frozen, i.e. whether it'd take too long to cook them through. You might have to experiment with that.
Here you go:
1 cup unbleached all-purpose flour
1 1/2 tsp baking powder
Freshly ground black pepper, to taste
2 TBL chopped fresh parsley
2 tsp solid veg shortening
1/2 cup milk
Stir together flour, baking powder, pepper and 2 TBS parsley. Cut in the shortening until the mixture resembles crumbs. Add milk, stirring just until mixture is moistened. Gather the dough into a ball, knead it once or twice, and cut into twelve pieces.
Bring broth back to a simmer, and drop the dumplings int it. Cover & simmer until they are puffed and cooked through, about 15 minutes.