My Grandmas Tomato And Dumplings Food

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

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!

CHICKEN AND DUMPLINGS, GRANDMA STYLE

Steps:

• For the chicken: Heat oil in a large Dutch oven or large covered skillet.
• Add the chicken and brown for 2 minutes on each side.
• Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
• Bring to a boil, reduce heat and simmer for 30 minutes, covered.
• Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
• While carrots are cooking, remove the chicken from the bones.
• Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
• Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
• For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
• Make a well in the center of the dry ingredients and add the milk, egg and oil.
• Stir quickly to make the batter.
• For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
• Cover and simmer for another 13-15 minutes, but DO NOT STIR.
• Ladle servings into big bowls and eat up!

WILLIAM CAI'S TOMATO AND EGG JIAOZI (CHINESE DUMPLINGS)

Steps:

• Whisk eggs, then stir-fry in oil and set aside.
• Blanch tomatoes, remove skins, and mince.
• Combine eggs and tomatoes, and drain liquid.
• Season with sugar and salt.
• Stuff dumpling skins with egg and tomato mixture, and pinch sides together to form half-moon shape. Seal well. (A bit of water on your forefinger helps.).
• Bring large pot of water to a boil.
• Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.
• Eat dumplings with chopsticks, and dip in small bowls of black vinegar. (Dipping sauce may also contain soy sauce, minced garlic, chopped fresh cilantro, and/or red chili flakes in oil).

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.