Sussex County Slick Dumplings Food

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

DUMPLINGS

Steps:

• Mix together in a bowl the flour, salt and baking powder.
• Bring to just a simmer in a small saucepan the butter and milk.
• Add the milk mixture to the dry ingredients.
• Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
• Divide the dough into about 16 small puffy dumplings.
• Roll each piece of dough into a small rough ball.
• Gently lay the formed dumplings on the surface of your stew or soup.
• Cover and simmer for 10 minutes.
• Serve immediately.

THE HIRSHON DELAWARE CHICKEN AND SLIPPERY DUMPLINGS

Steps:

• Rub chicken breasts with salt, pepper, Poultry Seasoning and paprika.
• In a large Dutch Oven, sauté the carrots, onions and celery with butter. Once translucent, add the chicken and stock.
• Tie the rosemary, parsley and thyme into a bundle with kitchen twine and drop in the pot. Bring to a low boil and allow it to simmer for about 30 minutes.
• When chicken is cooked through, remove it from pot and allow it to cool. Discard herbs.
• Mix together flour and salt in a mixing bowl. Add shortening and mix with your fingertips until mixture is the consistency of coarse meal. Add warm stock, a little at a time, until a soft, but not sticky, dough is formed.
• Knead on floured board until soft, pliable and very smooth, about 4 to 5 minutes. Wrap dough in plastic wrap and let rest for 15 minutes. Place dough on floured surface and roll very thin. With a sharp knife, cut into squares, about 2 inches. Dust dumplings with flour.
• Raise heat on the pot of broth to medium-high and drop dumplings, one by one, into boiling stock, being careful not to let them stick together. Cover and boil dumplings for 10 to 15 minutes.
• The liquid should thicken into a light gravy. If not, or if you prefer a thicker gravy (I do), make a roux out of flour and butter in equal parts, toast in a frying pan, stirring constantly until nut brown. Pour in stock from the dumplings and stir until a gravy is formed. Add chopped fresh herbs to taste plus salt and pepper.
• While dumplings are boiling, remove chicken meat from the bones. As an optional but delicious step, fry up the skin in a blazing hot pan with oil and make it very crisp. Break into small pieces. This is a TFD addition to the classic recipe, where the skin is simply discarded.
• Garnish dumplings with chopped parsley and celery leaves. Serve them immediately with the gravy over the torn-up chicken meat, sprinkle with fried skin cracklings if using.

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.

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!

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

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.