Feather Dumplings For Chicken Dumplings Food

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

LIGHT AND FLUFFY DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Make a well in the center.
• Combine egg and milk, mixing well. Pour into well in flour mixture and stir with fork until just blended.
• Drop by tablespoons into boiling broth or gravy. Cook 10 minutes uncovered. Cover pot and cook another 10 minutes. DON'T PEEK. That's the secret to light and fluffy dumplings!

CHICKEN AND DUMPLINGS I

Steps:

• In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
• TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
• Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

FEATHER DUMPLINGS FOR CHICKEN & DUMPLINGS

Steps:

• 1. In a large pot boil the chicken in chicken stock or add 8 chicken bouillon cubes to the water. To add some flavor, add parsley, onion, and celery.
• 2. When done, take the chicken out and shred.
• 3. Return to pot.
• 4. Dumplings: In a large bowl, sift dry ingredients.
• 5. Add egg and melted butter.
• 6. Then add enough milk to make a moist stiff batter.
• 7. Drop by small teaspoons into the boiling chicken stock.
• 8. Reduce heat, cover tightly and cook 18 minutes.
• 9. Some people like to eat like a stew in a bowl, but we like them with mashed potatoes and a vegetable. The stock thickens to make gravy for the potatoes. Enjoy!
• 10. Just an added note: AFTER the dumplings have cooked, I recently added a can of cream of mushroom soup mixed with a packet of McCormick's chicken gravy. (Make sure you wait until the dumplings are done.) I gently added it between the dumplings. Stir gently and it made the creamiest gravy we have ever had. My husband and grandson just raved that this was the best chicken and dumplings I had ever made.

FEATHER DUMPLINGS

Steps:

• Sift the dry ingredients together.
• Add the egg, melted butter and enough milk to make a moist, stiff batter.
• Drop by heaping teaspoons into boiling liquid.
• Cover and cook for 18 minutes.

CHICKEN AND DUMPLINGS

Steps:

• Bring chicken stock to a boil. Add chicken and turn to simmer. Cook 20 to 25 minutes, then remove chicken. Cut into bite size pieces and set aside.
• Add butter to still simmering broth, then turn off heat and let butter melt.
• Beat 4 egg yolks until fluffy. Slowly add 1 c of the broth with butter to eggs. Add a tablespoon at a time and whisk for the first 3-4 additions to prevent eggs from scrambling.
• Add pepper and flour 1 c at a time. Mix with a fork until it forms a slightly sticky dough. Depending on humidity, you need anywhere between 2-3 cups of flour.
• Roll out dough on lightly floured surface to 1/4" thick. Cut into strips.
• Bring broth back to a boil and add salt. Drop in noodles a few at a time. Cook until all dumplings rise to the surface, then simmer 3 minutes more.
• Add cut up chicken, stir and let broth reduce to desired consistency.

CHICKEN AND DUMPLINGS

Steps:

• Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots; saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.
• Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 1- x 3-inch strips.
• Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.