Nans Dumplings Recipes

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Steps:

• For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
• For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

Steps:

• Combine in a large dutch oven or covered pot, the skinned chicken, the chicken broth + 3 or more cups of hot water (enough to completely cover the chicken). Add celery, onion, parsley, bouillon cubes, salt and pepper.
• Cover and simmer for 1-1/2 hours (depending on the size of the pieces) or until tender enough to pull of the bone.
• Remove chicken and let stand until cool enough to handle. Pull meat off bones and add meat back to pot.
• If you want your broth to be gravy-like (recommended, but optional): this doesn't need to be exact:.
• For each cup of broth, blend 1 T flour and 3 T water or milk to form smooth paste.
• Gradually stir this into broth.
• Add carrots and return soup to a simmer.
• DUMPLINGS:.
• In a mixing bowl, sift flour, baking powder and salt together. Add parsley.
• With 2 knives, scissor fashion, cut in the shortening until it looks like very coarse corn meal.
• With fork, lightly mix in milk to form soft dough, stirring as little as possible. Be sure not to add too much milk so you can roll the dumplings into balls in your hands.
• Turn broth down to a simmer.
• Drop by tablespoon size or slightly larger, into the stew.
• Simmer 1 side of dumplings about 12 minutes, uncovered.
• Gently turn over with a spoon as many as possible and simmer another 15 minutes, COVERED.
• Serve immediately, being gentle with the dumplings.

Steps:

• Mix syrup; boil 5 minutes. Remove from heat and add butter.
• Sift dry ingredients and cut in shortening until coarse crumbs. Add milk, all at once and stir until just moistened. Divide into 6 pieces and roll to 1/4" circle, each.
• Preheat oven to 375 degrees.
• Place a cored apple on each circle. Fill core with cinnamon sugar mix. Place pat of butter on top. Fold pastry up over apple and pinch to seal. Place in 9 x 13 pan 1" apart.
• Pour syrup over dumplings and sprinkle with cinnamon sugar.
• Bake at 375 for 35-40 minutes.