|
|
Have you ever made HOMEMADE chicken and dumplings?
Memories of Mama Cooking
I remember my mama standing in the kitchen mixing up biscuits, and making so many things, but my favorite was her chicken and dumplings. Oh how I loved them and still do!
She would have the White Lily flour out on the counter with her sifter, and she would reach up in the very tip top cabinet over the wall oven and get out her rolling pin and that is when I would get excited.
She didn't make pie crusts often, so I knew that it would probably be dumplings when she reached for that rolling pin. She made her dumplings with milk, as I do in this recipe. She made flat dumplings, like her mama and now so do I.
There is a secret to making a great dumpling, and I give you plenty of tips in this cooking tutorial so please take the time to watch every part of it so you don't miss something. Tammy
She would have the White Lily flour out on the counter with her sifter, and she would reach up in the very tip top cabinet over the wall oven and get out her rolling pin and that is when I would get excited.
She didn't make pie crusts often, so I knew that it would probably be dumplings when she reached for that rolling pin. She made her dumplings with milk, as I do in this recipe. She made flat dumplings, like her mama and now so do I.
There is a secret to making a great dumpling, and I give you plenty of tips in this cooking tutorial so please take the time to watch every part of it so you don't miss something. Tammy
Chicken & DumplingsThis recipe is in our Volume One Cookbook
BOIL A FRYER CHICKEN (YOUNG CHICKEN) 1 1/2 TSP. SALT 1/2 TSP. PEPPER 1 CHICKEN BOUILLON KNORR Boil chicken with salt, pepper, and bouillon breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (take chicken off bones after it cools) discard bones and fat. Keep broth for our meal. MAKE A BATCH OF DUMPLINGS (SEE BREADS) 2-10.5 OZ CANS OF CREAM OF CHICKEN 1 TSP. SALT 1/2 TSP. PEPPER Turn broth on and bring to a boil. Add cream of chicken, salt, and pepper. Stir well. Drop dumplings in to boiling broth. Stir occasionally. Turn element down to low once all dumplings are in. Put a lid on it for 10 minutes. Open and stir every 2-3 minutes to make sure they are not sticking to bottom of pot. Broth should thicken. If it does not add thickening agent below. Add your cooked chicken. Serve when dumplings shrink in size and are done. Takes about 15 minutes total. 4 HEAPING TBSP SELF-RISING FLOUR 1 CUP MILK Mix the flour and milk very well with a whisk and add to your pot to thicken the broth. Homemade Dumplings2 cups self-rising flour (White lily)
3 tbsp. cold salted butter (in thin pieces) or vegetable shortening 2/3 cups milk or WATER (I use milk) Use a blending fork or pastry blender to combine flour and butter. Blend with fork until mixture is crumbly and consistent throughout. Add milk just until combined. (no buttermilk) Use sifter with self-rising flour to flour counter surface. Place dough out on floured surface. Sift flour on top of dough. Use your hands and turn the dough 7-8 times doubling it over and over. Use a dough roller and roll out very thin. Use a pizza cutter or sides of a fork (like mama) to cut into 1” x 1 ½” strips. Flour the tops and put in a plate. IMPORTANT: Sheet of dumpling dough should be firm enough to hold it's shape when you pick it up in the air. If it tears work it some more (knead with flour) until it will do this. Try not to overwork it or they can be tough. To cook: Add dumplings to boiling chicken broth or boiling cobbler fillings. Dumplings will stick to bottom of pot on stovetop so turn down to simmer and cover after adding them and cook for 10-15 min. stirring frequently to prevent burning on bottom of pot. |
Shop Kitchen Links:
Collard Valley Cooks is an Affiliate of Amazon and Rada Knives |
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
|
|
|
