Delaware Slippery Dumplings Food

SLIPPERY DUMPLINGS

Steps:

• Place dry ingredients in a bowl.
• Mix dry ingredients.
• Cut shortening into dry ingredients.
• Add water slowly, just enough to make a stiff dough.
• If the dough is tacky, add a small amount of flour until it is stiff.
• Roll dough out very thinly, about 1/2 centimeter thick.
• With a sharp knife cut the dough into small squares, about 1 1/2 inch wide by 2 inches high.

CHICKEN WITH SLIPPERY DUMPLINGS

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.

DELAWARE SLIPPERY DUMPLINGS

Steps:

• In a large bowl combine the flour, baking powder and salt.
• Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
• Stir in enough hot water to make a firm but manageable dough.
• In a 4-quart saucepan, heat the broth to boiling.
• Add the butter; let the butter melt and float to the top of the broth.
• On a floured board, roll out the dough to 1/16 inch thickness.
• Cut into 2 inch squares.
• Drop the dumplings one at a time into the boiling broth.
• Reheat the broth to boiling over high heat.
• Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
• Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
• Can be added to a variety of soups and broths.

SLIPPERY DUMPLINGS

Steps:

• In a large stockpot or Dutch oven, melt butter over medium heat. Add celery, carrots, and onion, and saute until translucent.
• Mix together salt, black pepper, garlic, and paprika. Rub over chicken. Add chicken to the Dutch oven and pour 4-6 cups of chicken broth over the top. (The amount of broth depends on whether you prefer more of a soup or a thicker, pot pie-like result. I use 5 cups.) Tie rosemary and thyme together with kitchen twine and drop into the broth. Add bay leaf. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
• While chicken is cooking, in a medium bowl, mix together flour, baking powder, and salt. Cut shortening into the flour mixture with a pastry cutter or your fingers, until it is coarse crumbs. Remove 1 1/2 cups of broth from the Dutch oven, and mix into the flour mixture a little at a time until a soft dough is formed.
• Turn dough onto a floured surface and knead about 5 minutes, until it is soft, pliable, and smooth. Cover and let rest 10-15 minutes.
• Once rested, place dough back onto a floured surface and roll out until it is 1/8-inch thin. With a sharp knife or pizza cutter, cut into 2"x1" strips.
• When chicken is cooked through, remove it from the pot and cover with foil to keep warm. You can shred or leave whole. Remove herbs and bay leaf from the pot and discard.
• Raise the heat of the broth to medium-high and bring to a boil. Once boiling, drop in dumplings once at a time, stirring occasionally, to keep them from sticking together. Cook for 10 minutes.
• Serve immediately over chicken.

SUSSEX COUNTY SLICK DUMPLINGS

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!