dumpling recipe, please!
I need a basic recipe for a dumpling that goes into chicken and dumplings. I tried one from Food Network and they were real doughy. I did take and add some flour and flattened them out, and they were not as thick. Do you have to roll these things out? Thanks, Pam.
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9 Comments:
Here is a recipe I quite enjoyed making for Daring Bakers. I used ground chicken and some Asian flavors.
And in case you want something vegetarian, here is a recipe for mushroom filling. Enjoy!
orchidgirl at 4:44PM on 09/21/09
Pam, I have only done dumplings only a few times but I drop them onto the simmering broth/stew. Did you make smallish ones, cook them for the right time, and not keep checking and poking? I remember that letting them cook undisturbed for at least the first 10-15 minutes (depending upon size) is crucial. Some people insist they have to go completely under the water to start, "get all wet", or they won't cook properly. Some people I know resort to Bisquick; the only thing I learn from that is that a bit of leavening really does help. If you don't want to do that read up on matzoh balls for some tricks to making the dumplings lighter and fully cooked.
morgancain at 4:45PM on 09/21/09
Just made some tonight for a chicken stew and used the recipe from "Joy of Cooking", and followed the instructions but they seemed a little dense and flavorless.
Recipe calls for 1 c cake flour, 2 tsp baking powder, dash salt. I added some poultry seasoning and minced onion. You beat an egg in a measuring cup, add milk til half full (I imagine that's shy of 1/2 c), beat and stir into the flour. I added extra flour to make a stiff batter.
Into a simmering pot you place clumps, then cover for 5 minutes. Uncover, turn them over, then cover and cook another 5 minutes. They did plump up, but were kind of "eh".
Maybe the IDEA of dumplings is more attractive the the actual thing? Maybe the Jiffy bisquit mix is what I shoulda used?
moibec at 6:58PM on 09/21/09
Meant to add that you do not roll them out - they're meant to be round little...well, dumplings. Just push little blobs off the spoon into your broth. And smaller is better than larger.
moibec at 7:00PM on 09/21/09
My family has used this recipe from Better Homes and Gardens for at least one half century with great success. At first glance, dumpling making appears to be among the easiest of all cooking tasks but--the trick is to have the broth/liquid at the right temperature--simmer and DO NOT get impatient and lift the lid or prod the dumplings before their time. This pretty much comes with experience or watching someone who has mastered the technique.
1 cup AP flour/ 2 tsp. baking powder/ 1/2 tsp. salt/ 2 TBS snipped parsley (or the equivalent dried)/ 1 beaten egg/ 1/4 cup milk/ 2 TBS oil
Combine the dry ingredients and stir in the parsley. Combine the beaten egg, milk and oil. Add to the flour mixture stirring with a fork only until combined. Drop the dough from a moistened tablespoon onto the chicken in bubbly broth. Return to a boil, cover tightly, reduce heat to a very low simmer and simmer for 12-15 minutes. DO NOT lift the cover.
When done right, these are light and fluffy balls in their center with just a hint of "gooeyness" on the outside. Practice makes perfect...
czken at 4:33AM on 09/22/09
@czken - Yup, that's the one I use too. I like the results that recipes gives me.
To reiterate: Combine the ingredients until just combined and let the dropped dumplings simmer under cover and undisturbed!
I see chicken and dumplings in my future...
Amandarama at 7:16AM on 09/22/09
The traditional old recipes for stew dumplings were strangely tasteless. Don't know why they needed to be, but they were. Mom used to use cake flour, of all things, to make her dumplings. There were delicate little flavorless pillows.
lemonfair at 8:34AM on 09/22/09
My kids ask for chicken and dumplings almost every time I ask them what they might like for dinner. I make them at least once a month during colder months. My tips are to first have a very flavorful broth, have the broth at a high simmer/almost boil for the entire time you are cooking the dumplings, stirring often. I used to use Bisquick's product and method, but I was out of Bisquick once and made my own homemade biscuit mix using a recipe from HillBilly Housewife for biscuit mix. I use my own broth as the liquid in the dumplings, roll them to about 1/4-inch thickness, cut with a pizza cutter and drop into near boiling broth. The baking soda/powder make them lighter than most that I have had and not being little globs, they have a great texture. HTH
FeedingFive at 5:01PM on 09/22/09
you have to clarify with dumplings. do you mean smallish bits of dough cooked in your chicken or biscuit-like things floating on top of you chicken? I grew u with the latter, my dh the former. It is a point of contention in our home. I just make Matzah balls instead, if I can get away with it!
rabbiswife at 5:13PM on 09/22/09