Dumplings

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roossy90
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RE: Dumplings 2006/09/21 13:54:22 (permalink)
These are the kind of dumplings that I like...
Drop balls onto the chicken mixture..I like to add parsley or fresh scallions to the dough mixture to give them some flavor...
Gawd, that photo looks good, now I think I am going to make some!


Howeve, here in South Carolina, they like the noodle looking type strips.

Kinda like the ones you see in the Sweet Sue canned chicken and dumplings...
Adjudicator, we need some more photos here...
#31
Stalean
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RE: Dumplings 2006/10/15 13:12:30 (permalink)
Having lived in Kentucky, Ohio and now Michigan, I have had 'dumplings' fixed all ways. Depending on my 'cravings' at any given time, I have to say, I like them all. My favorite at the moment is the slick, slippery, rolled dumpling. I distinguish dumplings from noodles (which I handmake, also) by the ingredients and preparation. This is my take on the different types:

Noodles: Egg yolks and water added to flour mixture, usually no leavening. Rolled very thin, lightly floured and cut into slender strips, then allowed to partially or completely dry. I like mine partially dry as this uses less broth (you can end up adding broth all day long to dry, homemade noodles!).

Rolled Dumplings: No egg yolks or eggs added. Large egg-size amount of shortening (to every four cups flour), water and/or milk added to flour, very small amount to NO leavening. Rolled 1/8 to 1/16 inch, floured and cut into small/medium square or diagonal shapes, not allowed to dry. In a pinch, I have also used thinly rolled out canned biscuits, but these become more fluffy than the homemade ones.

Fluffy Dumplings: I believe No eggs should be added to any dumpling rolled or dropped, but some recipes call for egg. I think any extra protein in the dumpling causes them to become tough. Also, a flour with less protein, like cake flour, produces a lighter, fluffier dumpling. Shortening and leavening (I sometimes use self-rising flour) are a must and buttermilk or milk. Dropped by mounded tablespoonfuls or shaped into small egg-sized balls into hot, simmering broth. Allowed to float to the top and simmered covered. Never boil dumplings, they either fall apart (fluffy dumplings) or toughen (rolled dumplings). In a pinch, I have used unrolled, cut into fourths canned biscuits, which become almost as fluffy as homemade.

I have also heard of adding cooled broth instead of milk or water, which may add extra flavor, but I have never tried this. Seems that broth would add extra protein and produce a tougher product, but I'm not sure.

This is just my experience and may not be the opinion of others.
#32
John A
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RE: Dumplings 2006/10/15 17:46:27 (permalink)
I agree with roossy90, these are my favorite. I remember my grandmother making them 55-60 years ago.

John

http://www.bulls2.com/recipes/Chicken_Dumplings_Photo.jpg
#33
jinjo76
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RE: Dumplings 2006/10/15 18:37:30 (permalink)
Bisquick.
#34
ann peeples
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RE: Dumplings 2006/10/15 19:11:27 (permalink)
I was taught at a very early age to make dumplings-egg, flour,a bit of water,salt,pepper,dried parsley-drop in boiling soup or broth,cover and let sit for 15 minutes.Pretty tasty!
#35
pigface
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RE: Dumplings 2006/10/15 19:56:39 (permalink)
I grew up with Bisquick ... I really don't like Bisquick
I discovered Rolled Dumplings from a church "Boxed dinner" (fund raiser) .... yummy
I was told they weren't 'nothing but flour & grease' ... poached in chicken stock
Big sheets, about 1/8th of an inch, about the size of my hand, maybe in triangles ...
Then next time I seen them was at the Hopkins' boarding house in Pensacola, now just an old fat memory ...
Those photos of the drop biscuts do look good ... either with fresh dill or flat leaf parsley
#36
roossy90
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RE: Dumplings 2006/10/31 15:56:28 (permalink)
I have cheated at times, and just use biscuits from the can..

Its amazing how much they look and taste like home made dumplings once they are in the liquid.
I just drop the biscuit uncooked on top of the chicken mixture and let them cook just like a dumpling.
#37
Sundancer7
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RE: Dumplings 2006/10/31 16:59:04 (permalink)
Roossy: I always do my chicken and dumplings with canned biscuits.

I buy a whole chicken, add some chicken stock, some onions and some spices and let it rip in the crock pot on low for about five hours and then I use canned biscuits, roll them a bit flat and slice them into strips.

I debone the chicken at the five hour period. That is generally a bit hard to do because the chicken is so hot. I put all but the bones back in the crock pot

Works just fine for me.

Paul E. Smith
Knoxville, TN
#38
Texianjoe
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RE: Dumplings 2006/10/31 16:59:30 (permalink)
I have used bisuits but the dumplings are really heavy. I have found in the frozen food section dumplings from Mary B. brand. They also sell frozen bread dough. Their dumplings are of the noodle like variety. My wifes grandmother, a real southerner from Laurel Miss. used cut up flour tortillas as a cheater. Didn't come out to bad.

joe
#39
Relentless
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RE: Dumplings 2006/11/01 19:10:20 (permalink)
The broth is simmering as I type this...Bisquick dumplings around here, and I have to say that they are pretty dang good. I like dropped, but the wife likes rolled. Guess which kind we will have tonight:-) Looking forward to a big bowlfull loaded up with coarsely ground black pepper.
#40
holdem
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RE: Dumplings 2006/11/02 23:10:35 (permalink)
Can you do them in a crock pot? Or does the stock need to be simmering?
#41
Sundancer7
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RE: Dumplings 2006/11/03 06:50:56 (permalink)
quote:
Originally posted by holdem

Can you do them in a crock pot? Or does the stock need to be simmering?


I put the chicken in the crock pot with cold chicken stock and onions and spices and let it rip. I set it for six hours but I pull the chicken at five hours, debone and add the canned biscuits in flattened strips. Works for me.

I add the deboned chicken back to the pot and leave all the broth in the crock pot.

Never has failed.

Paul E. Smith
Knoxville, TN
#42
hep2thejive
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RE: Dumplings 2006/11/03 08:45:38 (permalink)
Sundancer,

I am going to try that today. I'm working from home so to speak. Last night I picked up some chicken, biscuits and stock. I should have everything else around my place.

Barry
#43
holdem
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RE: Dumplings 2006/11/03 11:14:51 (permalink)
How long do the dumplings take in the crock pot? I assume it's on high.
#44
Sundancer7
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RE: Dumplings 2006/11/03 12:40:25 (permalink)
I leave mine in the crock pot for six hours max on high. Debone at five hours and add the deboned chicke back to the pot and let it rip with the canned biscuits for another hour.

I add desired spices and onions at the onset.

Paul E.; Smith
Knoxville, TN
#45
holdem
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RE: Dumplings 2007/02/05 19:22:33 (permalink)
Does anyone add vegetables to there chicken and duplings?
#46
Williamsburger
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RE: Dumplings 2007/02/06 13:09:04 (permalink)
quote:
Originally posted by roossy90

I have cheated at times, and just use biscuits from the can..

Its amazing how much they look and taste like home made dumplings once they are in the liquid.
I just drop the biscuit uncooked on top of the chicken mixture and let them cook just like a dumpling.


I'm sure this is how my grandmother made them when I was a girl (1970's). I think she rolled them flat and cut squares out of them.
I loved those duplings and can't find anything close to them. And, like many things< I didn't learn then before she died.

I will have to try Sundancer recipe.

Cathy
#47
roossy90
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RE: Dumplings 2007/02/06 13:49:16 (permalink)
quote:
Originally posted by holdem

Does anyone add vegetables to there chicken and duplings?

I use celery, onion and carrots with my chicken and dumplings.
Tyler Florence has a good recipe on the Food Network website.
He does it a bit differently, as he roasts the chicken first, instead of boiling it.
But I swear, It looks so good.
I dont use his full recipe, just his dumpling and sauce mixture and then just wing it.....

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16271,00.html
#48
boyardee65
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RE: Dumplings 2007/02/20 16:28:09 (permalink)
quote:
Originally posted by roossy90

These are the kind of dumplings that I like...
Drop balls onto the chicken mixture..I like to add parsley or fresh scallions to the dough mixture to give them some flavor...
Gawd, that photo looks good, now I think I am going to make some!


Howeve, here in South Carolina, they like the noodle looking type strips.

Kinda like the ones you see in the Sweet Sue canned chicken and dumplings...
Adjudicator, we need some more photos here...
Do you have a recipe for those delicious looking drop dumplings??? I am making it today so a quick response would be appreciated!!!
Thanks, David O.
p.s. Hope you are doing better after a bit of R&R.
#49
redtressed
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RE: Dumplings 2007/02/20 18:42:53 (permalink)
May I recommend this priceless book to y'all:


http://www.amazon.com/Dumpling-Cookbook-Maria-Polushkin/dp/0911104852


This is an amazing 200 pages of dumpling recipes. I got this book almost 10 years ago and it is definitely in my top 3 cookbooks list(that's saying something since I have over 3000 cookbooks)


This has everything from chicken and dumpling style dumplings to dumplings containing whole meatloafs. Pierogies, Piroshkis in all their myriad forms. Bierrocks and Runzas, Spaetzle and Konisberger Klops.......they're all there. Can't beat the price either...8.95 on amazon right now.


This is the recipe I generally use for Chicken and Dumpling dumplings

from her book.


Butter Dumplings*

1 stick butter, softened
4 eggs, beaten well
2 1/2 cups flour
1 tsp baking powder
Salt and pepper to taste
Dash of nutmeg
1/2 cup fresh parsley, minced
3 quarts chicken stock

In a large bowl , beat butter and eggs together. Add rest of the ingredients and mix thoroughly until fairly lumpless. Set aside for about 20 minutes, while bringing chicken stock to a boil in a medium stockpot with lid. When stock comes to a boil, add the dumpling dough by teaspoonfuls. Cover tightly with lid and turn down heat to a simmer. Simmer 20 to 30 minutes or to desired consistency. Delicious as is without any meat additions if preferred.

My old neighborhood requests this for EVERY single get together we have.

(*my paraphrasing of copyrighted material





#50
boyardee65
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RE: Dumplings 2007/02/20 21:15:37 (permalink)
quote:
Originally posted by redtressed

May I recommend this priceless book to y'all:


http://www.amazon.com/Dumpling-Cookbook-Maria-Polushkin/dp/0911104852


This is an amazing 200 pages of dumpling recipes. I got this book almost 10 years ago and it is definitely in my top 3 cookbooks list(that's saying something since I have over 3000 cookbooks)


This has everything from chicken and dumpling style dumplings to dumplings containing whole meatloafs. Pierogies, Piroshkis in all their myriad forms. Bierrocks and Runzas, Spaetzle and Konisberger Klops.......they're all there. Can't beat the price either...8.95 on amazon right now.


This is the recipe I generally use for Chicken and Dumpling dumplings

from her book.


Butter Dumplings*

1 stick butter, softened
4 eggs, beaten well
2 1/2 cups flour
1 tsp baking powder
Salt and pepper to taste
Dash of nutmeg
1/2 cup fresh parsley, minced
3 quarts chicken stock

In a large bowl , beat butter and eggs together. Add rest of the ingredients and mix thoroughly until fairly lumpless. Set aside for about 20 minutes, while bringing chicken stock to a boil in a medium stockpot with lid. When stock comes to a boil, add the dumpling dough by teaspoonfuls. Cover tightly with lid and turn down heat to a simmer. Simmer 20 to 30 minutes or to desired consistency. Delicious as is without any meat additions if preferred.

My old neighborhood requests this for EVERY single get together we have.

(*my paraphrasing of copyrighted material






Thanks for the recipe!!! Unfortunately I already made mine with pre-made biscuit dough. I do have a lot of chicken soup left over so I will try this recipe the next time I make it. For now, it will reside in my fridge until the next cold front moves through.

David O.
#51
ann peeples
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RE: Dumplings 2007/02/20 21:21:43 (permalink)
DavidO-I also posted a recipe that is sure fire-give it a try!!!
#52
roossy90
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RE: Dumplings 2007/02/20 21:26:26 (permalink)
Boyardee,
Sorry I got to this late..
I use the Tyler Florence recipe for my dummplings.
It is on a link in a previous post..(scroll up a few)..
Hope yours came out good!
And yes. I am feeling almost back to my old self. TY
#53
Adjudicator
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RE: Dumplings 2007/02/20 21:45:54 (permalink)
Hmmmmm. My ears were itching. Down my way we do more of the dumpling thing. Never as big as what U posted, though. Bisquick? NEVER, ever, NEVER. Paul & his Mamaw did justice to the dish, I assure you. The big thing down in my area is "Chicken Pilau", a chicken & rice concoction. However, my disdain for poultry of most any kind should be well known in the forum @ large. I guess I have eaten to much of it in the past. I will make exceptions for some good Puerto Rican Arroz Con Pollo, though...
#54
boyardee65
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RE: Dumplings 2007/02/21 03:50:50 (permalink)
quote:
Originally posted by roossy90

Boyardee,
Sorry I got to this late..
I use the Tyler Florence recipe for my dummplings.
It is on a link in a previous post..(scroll up a few)..
Hope yours came out good!
And yes. I am feeling almost back to my old self. TY
Tara, Hope you are doing well and in the"pink" so to speak!!! I used canned biscuits for my recipe as I didn't want to dirty my kitchen after spending 4 hours cleaning it. I can't abide cooking in a dirty kitchen!!!. My wife works all day and attends school at night on-line so I have plenty of time to work out my culinary fantasies anytime I want!!! I took pictures but they won't be ready till I get them on disc. Posting soon!!! Have a great week and get some good R&R!!!
David O.
#55
RibRater
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RE: Dumplings 2007/02/21 09:51:48 (permalink)
i've had them (and enjoy them) all different ways but my wife (southerner) always had the flat so typically we use http://www.annesdumplings.com/ -


she's making a pot today. chicken stock, 2 sticks of butter, chicken breast, celery, carrots, dumplings,...salt and heavy pepper to taste.

#56
HotDogHead
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RE: Dumplings 2007/02/21 17:56:04 (permalink)
quote:
Originally posted by Larry - RibRater - Jay

i've had them (and enjoy them) all different ways but my wife (southerner) always had the flat so typically we use http://www.annesdumplings.com/ -


she's making a pot today. chicken stock, 2 sticks of butter, chicken breast, celery, carrots, dumplings,...salt and heavy pepper to taste.




Now that looks like my kind of chicken and noodles. You are a very lucky man.
#57
shortchef
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RE: Dumplings 2007/02/22 09:00:24 (permalink)
Tara, I agree--Tyler's recipe is the best. It takes me a whole day to do it but it's worth every minute. My friends say they'd never go to all that trouble, but I notice they don't mind eating the ones I make.
#58
Jimeats
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RE: Dumplings 2007/02/22 09:59:12 (permalink)
Nice web site. With the music playing those dumplings became a religous experience for me. Chow Jim
#59
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