NEVER FAIL DUMPLINGS
I love Chicken and Dumplings and have tried many recipes. I found this many years ago printed in the paper and it is the best I have ever used. I hope you enjoy it as well.
Provided by Barbara Galli
Categories Other Breads
Time 1h
Number Of Ingredients 7
Steps:
- 1. Mix ingredients in large bowl. Form into a ball. Half dough and roll out very thin and cut into strips. Let stand 20 minutes. This is very important. Drop into chicken broth. Let simmer at least 18 minutes. You may add milk to the broth if desired. Sprinkle black pepper on top of dumplings. Add the chicken and ENJOY.
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
NEVER FAIL DUMPLINGS
Make and share this Never Fail Dumplings recipe from Food.com.
Provided by pamsbm
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all dry ingredient together.
- Cut in shortening.
- Add milk and mix.
- Drop by spoonfuls into simmering soup or stew.
- Cook 10 minutes uncovered, and 10 minutes covered.
- DO NOT TAKE THE LID OFF UNTIL THE 10 MINUTES ARE UP.
NEVER FAIL DUMPLINGS
These dumplings never fail. Just what they say and they are so simple. I like things made from scratch but i also like simple.
Provided by Zelda Hopkins
Categories Pasta
Time 30m
Number Of Ingredients 5
Steps:
- 1. Sift together flour, salt, and baking powder. Break egg into a standard measuring cup and beat lightly with a fork. Add milk to the egg to measure 1 cup, Add to dry ingredients. Mix well.Let stand 5 minutes to raise. Drop by teaspoon on top of boiling meat or chicken. Cover and boil 20 minutes. DO NOT RAISE LID during 20 minute cooking time.
CHICKEN AND DUMPLING SOUP
Steps:
- For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won't be much) and, if desired, some fat.
- Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
- Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it's not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It'll take a little work to whisk in the eggs.)
- Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
- Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don't skip this step, and don't rush it, either. Taste your soup, and if it doesn't make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.
- Serve, garnishing with fresh parsley.
NEVER FAIL BREAD DUMPLINGS
Make and share this Never Fail Bread Dumplings recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix egg and milk.
- Add flour, baking powder, salt, and cubed bread which may be toasted.
- Make 1 oblong dumpling about 8 inches.
- Let rise for 1 hour under a covered dish.
- Put in boiling water.
- Boil 10 minutes in a covered pan.
- Turn over; boil another 10 minutes, or a little less.
- Remove from water.
- Cut with a string or knife.
Nutrition Facts : Calories 158.6, Fat 2.3, SaturatedFat 0.8, Cholesterol 48.6, Sodium 729.9, Carbohydrate 28.1, Fiber 1, Sugar 0.4, Protein 5.8
NEVER FAIL DUMPLINGS RECIPE
Provided by lroberts
Number Of Ingredients 6
Steps:
- Beat the egg well then add the 6T of cold water. Measure the Water carefully. Add the oil and salt and whisk together. Mix the bakingpowder and flour together. Blend the two mixes into a smooth batter quickly. Drop into boiling stew and cover continuing to boil for 15- 20 mins. Try to resist the urge to peek too often - the dumplings will rise and produce a light tender crust - a cold draft will cause them to fall. They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.
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