Drop the dumplings in one at a time, stirring while you add them. Just keep flouring between the layers of dumplings. Use the floured spatula to put them on a heavily floured plate. Some will be bigger, some smaller, some shaped funny. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. Roll the dough out thin with a heavily floured rolling pin. I also like to use a small spatula to lift the dumplings off the cutting surface. You’ll need a rolling pin and something to cut the dumplings with. Stir in the milk, mixing with a fork until the dough forms a ball. Cut the butter into the dry ingredients with a fork or pastry blender. In a bowl, combine the flour, baking powder and salt. Thank you so much Tiffany for such a nostalgic treat! Be sure to check out her blog Eat at Home for more of her delicious recipes. He guessed four hours (four hours, people!) and couldn’t believe it when I told him it took me only 30 minutes. So, so, so easy! When I served this to my boyfriend for dinner, I slyly asked him how long he thought I spent making it. Gently stir but be careful not to mash them.įinally, add your cooked chicken to the pot and serve. Remember to keep everything covered in flour!īring your broth or stock to a boil and drop the dumplings in, along with any extra flour on the table. Then make criss-crosses so you have lots of cute little dumpling squares. Once you have the dough rolled out, make long slices either using a pizza cutter, a pastry cutter or just a plain ol’ knife. You definitely don’t want to go easy on the flour-using a lot of flour here is what will make the broth thicken later! Mix the dough together and then roll out on a heavily floured surface. Then add a little less than a cup of milk and a pinch of salt. To make the dumplings, in a large bowl measure out 2 cups of flour …Īnd some butter! Cut this in with your fingers and mix until the dough looks crumbly, sort of like making pie dough! The recipe said to use cooked chicken and I had just finished roasting one, so it turned out perfect! I highly recommend using a roast chicken (either roasted at home or rotisserie for this!). The result is a creamy, thick chicken stew that is just perfect for chilly nights! Try it and be converted to a dumplin’ lover forever.Īnother reason I love this dish so much? Look how simple it is! You don’t need anything fancy-just cooked chicken, flour, milk, butter, salt, baking powder and broth. For this version, the dumplings are rolled out thin and sliced, rather than dropped biscuit-style into the bubbling chicken stock. There are many different versions of chicken and dumplings and this is definitely the one that reminds me of home. I had been eagerly searching for a recipe like the kind I enjoyed so much growing up and this one, from TIffany (TK member Eat at Home), nailed it. Or, chicken n’ dumplins’ rather, as we like to say in the South.
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