CHICKEN WITH SLIPPERY DUMPLINGS
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.-Betty Jean Boyd, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon. , For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes. , Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.
Nutrition Facts : Calories 414 calories, Fat 11g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SUSSEX COUNTY SLICK DUMPLINGS
In Southern Delaware we like our dumplings thin and slippery so they just about glide down! You must try making these! These are a must have for the holidays! We usually serve these with chicken, turkey, duck and beef. I do know women who also make them to accompany ham. Many a college student returning home request these...
Provided by Win Spicer
Categories Other Side Dishes
Time 25m
Number Of Ingredients 4
Steps:
- 1. In a large bowl mix flour, salt and shortening with fingertips until all lumps disappear. Mixture should look like very fine cornmeal.
- 2. Make a well in the center and add warm water gradually while stirring to make a soft dough ball.
- 3. Flour a clean surface. Divide the dough into 3 portions. Take a portion and knead on floured surface about 20 times.
- 4. Roll into a very thin rectangle. Cut into 3-inch squares and drop one by one into your boiling chicken, turkey, duck, or beef broth. Cook uncovered about 15 minutes. Be sure to stir occasionally so dumplings do not stick together.
- 5. Remove with a big slotted spoon to a deep serving bowl. I also add about 3/4 cup of broth to the dish as it keeps them hot. Use a smaller slotted spoon to serve them.
- 6. Note: Some like to sprinkle pepper relish on these as they eat them. I like mine without the relish...my husband likes the relish!
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