ORV Food forum: Any Dumpling recipes to share?

 
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Imagegemini_sage
Feb 5, 2010 10:22 AM CST
Name: Neal Linville
Winchester, KY
Many of us country folk put Chicken and Dumplings at the top of the list of winter comfort foods. I've heard of (and tried) so many methods of making drop or rolled dumplings, however the perfect dumpling has been elusive to me. The best luck I've had was basically making my biscuit recipe and dropping spoons full of the batter into the boiling broth. The last time I did it they were good, but often they either remain too dense, or get too fluffy and break up into tiny pieces. I used to have good luck with canned biscuits and bisquick, but nowadays try to avoid mixes and processed products.

Please share your recipes, methods, and tips!
badseed
Feb 5, 2010 12:43 PM CST
Name: Michele
Ohio
Since I'm too lazy to retype or find my dumpling recipe....Here is the one published in the DG cookbook. http://davesgarden.com/cookbook/viewentry.php?rid=2000
Imagedaylily
Feb 5, 2010 2:48 PM CST
I have tried a few recipes, but always go back to Bisquick or Jiffy mix. I understand not wanting to use mixes... but for me, since I don't make them that often, it is better and easier.

I think the biggest thing is how you cook them. I have the best luck dropping tablespoons of the dough onto the top of barely boiling broth/meat, cooking for 10 minutes uncovered, then cover and turn heat down to low for 10 minutes more. I have a gas rangetop, so I can turn it down pretty low.

I use a tight fitting lid on the pot and DO NOT PEEK! Peeking will make them fall flat.
badseed
Feb 7, 2010 8:20 AM CST
Name: Michele
Ohio
I didn't think to mention it, but my Dad's wife used to buy canned biscuits, cut them in quarters and toss those on top of her soups. I guess that is quick and easy enough. :)
ImageHenryr10
Feb 7, 2010 9:38 AM CST
Name: Ric
Cincinnati, Oh
That's how I grew up w/ Doughnuts too Chele!
And pot pies.
Versatile little biscuits!

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagedaylily
Feb 7, 2010 9:53 AM CST
Neal - I just checked with my Mom.... This is her old family recipe. I used to make these, but converted over to bisquik.... should convert back!

Dumplings
2 cups flour
4 teaspoons baking powder
2/3 cup milk
1/2 teaspooon salt
2 teaspooons butter

Mix together, but don't beat. Drop by spoonful into simmering broth. Cook covered 10 minutes.
Do not peek!
Imagedaylily
Feb 7, 2010 10:04 AM CST
This is from one of my favorite books... Marcia Adams "Heartland - The Best of the Old and the New from Midwest Kitchens." Marcia Adams had a tv show on pbs years and years ago that featured Amish recipes. I have tried many of her recipes in the two books of hers that I have, and all have been good.
_______________________
Puffy Dumplings
Makes 4 servings
"So many of us have fond memories of dumplings! They were dropped on top of simmering stews, fricassees, and soups, (as well as cooked fruits) to extend a simple meal. These dumplings are foolproof with a fine light cake-like texture."
1 cup unbleached all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon celery seed
1 tablespoon cold butter
1 egg, lightly beaten
6 tablespoons milk
1 tablespoon finely minced fresh parsley
3 cups stock or other liquid

In a medium bowl, combine the flour, baking powder, salt, nutmeg, and celery seed. Cut in the cold butter with a pastry blender or fork until mixture resembles course oatmeal. Add the egg, milk, and parsley. Blend lightly, being careful not to overmix. Drop by tablespoonfuls (approx. 6) on top of simmering stock, cover tightly, and simmer over medium-low heat for 20 minutes. Do not lift the cover during the cooking period or the dumplings will fall.
denimangle
Feb 11, 2010 9:30 AM CST
Name: Cheryl White
Butler, Texas
This is a cheat but really good Dumplings
Frozen biscuits cut in to 4th when still frozen bring broth to a boil drop in cover turn down to a simmer 20mins
indygardengal
Feb 11, 2010 11:56 AM CST
Name: Veronica
zone 5b
My Mom and I am assuming some of the old time KY at least Appalachian cooks
made hers with just flour salt and milk. Rolled as thin as possible and cut in squares. Always with chicken nothing else. Lots of broth from an old hen ;got it to boiling a dropped in squares a few at a time until all were used up. I have done this a few times but it is not one of my signature dishes. Everynow and then I do it just to prove that I can. These were kind of chewy not fluffy at all but these were what I was raised on and is what I consider a dumpling.
My attitude determines my altitude
A truly wise person uses few words; a person of understanding is even- tempered. Proverbs 17:27
ImageHenryr10
Feb 11, 2010 1:37 PM CST
Name: Ric
Cincinnati, Oh
LOL!
The one's I grew up w/ were like Super Balls!
Probably why I never got the taste for them.
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
denimangle
Feb 11, 2010 2:32 PM CST
Name: Cheryl White
Butler, Texas
The dumplings Mom made we called Sinkers ... Rolling on the floor laughing Kind of heavy
Imagegemini_sage
Feb 11, 2010 4:26 PM CST
Name: Neal Linville
Winchester, KY
Jules, your first recipe looks very close to the successful ones I made a while back- I'll copy and save that. And the puffy dumplings sound really good too! Sounds like taking dumplings up a notch- to something a little finer. I bet they look appetizing too with the parsley.
Imagenanniepb
Feb 12, 2010 4:41 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
This is a recipe that my daughter loves. She says the key to this recipe is the butter that you add right before you close the lid.

My mother's advice: As you drop the dumplings into the pot, gently press the dumplings below the broth line to make room for more. Do not stir.

enjoy.

Chicken and Dumplings are served at almost every meal at The Blue Willow Inn Restaurant and has become a favorite of our guests. It takes a few minutes to prepare, but you can’t beat this on a winter night. With crackers or toast this is a complete meal.
1 ¾ pound broiler-fryer chicken
2 quarts water
½ cup melted butter
2 teaspoons black pepper
1 teaspoon salt
2 cups self-rising flour
¼ cup shortening
¼ cup cold water


In a stockpot combine water and chicken.
Cook over medium-high heat until done (about one hour).
Remove chicken from pot reserving chicken broth.
Cool chicken in cold water. Remove bones, skin, and fat.
Cut chicken into bite size pieces.
In mixing bowl combine flour and salt
Cut in shortening until batter is coarse.
Add water and mix well with your hands.
Bring chicken broth back to a slow boil. Do not rapidly boil.
With floured hands pinch quarter size pieces of flour and drop into chicken broth.
Gently stir after adding several pinches.
Repeat until you have used all the dumpling mix. Stir gently.
Add butter and black pepper. Stir gently.
Allow to simmer 8-10 minutes.
Slowly stir in chicken.
Serve in soup bowls.

Billie and Louis Van Dyke
Blue Willow Inn
Social Circle, Georgia
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageHenryr10
Feb 12, 2010 9:03 PM CST
Name: Ric
Cincinnati, Oh
That sounds GREAT Phyl.
Thanks!

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagegemini_sage
Feb 15, 2010 9:50 AM CST
Name: Neal Linville
Winchester, KY
Thanks Phyl- that sounds like a winner!
Imagenanniepb
Feb 15, 2010 4:14 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
I'm a dumplin' girl, my favorite being 'fluffies', although I won't turn down 'slickers'. that's what we call our dumplins in this neck of the woods.

my aunt makes hers from cream of chicken soup all the time. she adds chicken... or not, and her key to using that as the broth is to make sure it's boiling hot at the stage she starts dropping dumplings.

this is making me hungry.

My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
Imagekqcrna
Feb 20, 2010 11:50 AM CST
Name: Karen
Cincinnati, Oh
I make heavy belly-bombs, just like my Mom did. I love them. Much easier than what you guys do.

Only 3 ingredients: egg, flour, and salt.
I just beat an egg or two with a fork. Add flour, a little at a time until desired consistency. (I keep it pretty runny, more of a batter than a dough, but you can do it however you prefer). Add salt and mix. I pick up a little bit on a teaspoon, just covering the tip of the teaspoon, and push off with a knife. Drop into simmering liquid, cover pan for 10 minutes. They're wonderful in split pea soup.

I'm sorry that I can't give amounts- I honestly don't know, never measure anything.

I love my dumplins!

Karen
ImageHenryr10
Feb 20, 2010 1:42 PM CST
Name: Ric
Cincinnati, Oh
LOL!
Belly Bombs!
Just like my Mom made!

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagegemini_sage
Feb 21, 2010 8:06 AM CST
Name: Neal Linville
Winchester, KY
Oooh, I've never heard of using dumplings in split pea soup- that sounds soooo good! Karen, sounds like a pasta recipe, which I always thought dumplings must have come from a quickie pasta recipe. Do you add eggs to give the batter a runny consistency, or some other liquid?
Imagekqcrna
Feb 21, 2010 8:17 AM CST
Name: Karen
Cincinnati, Oh
Neal, as above, only 3 ingredients: eggs, flour, and salt. For pea soup I usually start with 2 eggs well beaten, add the flour slowly, keeping it runny like a batter. But thick enough that a little bit on the end of the spoon needs to be coaxed off and into the soup with a knife, it won't just fall on it's own. I drop small bits into the soup but they swell up quite a bit.

I make the pea soup from died peas, cook for hours until it's think as mud. About 3.5 to 4 hours. I add lots of chucks of carrots and potatoes for the last 30-40 minutes, then add the dumplings last.

I'm suddenly hungry for split pea soup. I threw a Honey Baked ham bone into the freezer a few days ago. Must get some dried peas!

Karen

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