Thursday, March 31, 2011

Chicken and Dumplings Two Ways

I'm sorry I missed my Tuesday post. I had trouble with my laptop, and as I was finally typing out directions for the pizza dough I realized I really needed pictures to go along with it to explain fully. I'll be making homemade pizza within the next week, and I'll take pictures and share the recipe when I have those. I love this dough recipe and can't wait to share it with everyone.

Today I want to share two recipes for dumplings that I make with chicken. This last time I actually made both types to test which my family liked best. The first recipe is for a rolled, strip dumpling made from scratch. The second type is made with Jiffy or Bisquick baking mix.

(This is the link for Jiffy Baking Mix which is available in the grocery store. )

Let's start with the strip dumplings first.

Rolled Strip Dumplings

2 cups all-purpose flour
2 tsp. baking powder
3 tablespoons shortening
1 teaspoon salt
3/4 cup water

Mix together flour, baking powder and salt. Cut shortening into flour/salt mixture using a pastry blender or fork. It should work in, and turn crumbly. Stir in the water to form a soft dough. Use a little more if needed. Turn the dough out onto the counter that has been lightly floured. Roll out the dough VERY thin. You want to be able to pick up the strips, but it needs to be kept thin. Cut into 1 inch wide strips.

A serrated knife works well. Cut 1 inch long pieces of dough from the strips and drop into a simmering broth. Cook for about 10 minutes with the pot lid off, then 10 minutes more with the lid on.

Easy Drop Dumplings

(10-12 Dumplings)
2 cups "JIFFY" Baking Mix
2/3 cup milk

Combine ingredients until blended; the dough will be very soft. Drop dough by the spoonful into the boiling broth, stew or soup. Drop them next to each other, not on top of one another. Cover tightly; reduce heat and simmer 12-15 minutes.

Notes: These turn out fluffy, and delicious. I double the recipe and make them in batches. I remove the first batch to a bowl when done, and put in the next ones, cooking as instructed. IF you need to add more broth after the first batch be sure to bring it to a boil before the dumplings. I have also used Bisquick with really good results.

The Chicken and Broth for Dumplings

1 frying chicken, cut up 2-3 pounds thighs and/or breasts with bone
1 water to cover chicken
1 tbsp. poultry seasoning, or Italian seasoning
onion, chopped
salt and pepper to season

Rinse the chicken, removing any giblets or livers. Place the chicken in a large soup pot, add the chopped onion and seasonings, then cover with water. Bring to a boil, cover and simmer for about an hour until the chicken is cooked. Remove the chicken to a bowl or platter. Turn off the burner, and cool the chicken enough to handle. (Optional: Use a slotted spoon to remove the onion from the broth, and discard. My family doesn't like chunks of onion).

When the chicken can be handled, remove it from the bones, cutting it into bite size pieces. Place the chicken back in the broth, and bring to a boil. Add the dumplings per one of the recipes above.

Hands down the easy baking mix drop dumpling was the favorite by everyone in the family. The strip dumplings were good, but just not as good. They were more like a very thick noodles then a dumpling. I can see times where they would be good in a soup instead of noodles.


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