Chicken and dumplings troubles....?!
I have been using the same recipe for making dumplings for a while now and just cannot seem to get it right!
The recipe calls for
3T shortening
2 C all purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup milk
When I follow the recipe the dumplings seem to just cook apart so I was told to reduce the shortening a little!.!.!.when I do that they are thick and tough now matter how think I roll them out!. I'm looking for light, tender, thin dumplings that won't cook to pieces! I drop them one by one into boiling stock and add the chicken at the end so it can't be the chunks of chicken rolling around in the stock that tears them apart!.!.!.!.
I need a good consistent dumpling recipe that won't let me down!
I do not like the dumplings made with canned biscuits of bisquick and have tried every one of these recipes you can imagine with even worse luck!.
Thanks for the input!Www@FoodAQ@Com
The recipe calls for
3T shortening
2 C all purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup milk
When I follow the recipe the dumplings seem to just cook apart so I was told to reduce the shortening a little!.!.!.when I do that they are thick and tough now matter how think I roll them out!. I'm looking for light, tender, thin dumplings that won't cook to pieces! I drop them one by one into boiling stock and add the chicken at the end so it can't be the chunks of chicken rolling around in the stock that tears them apart!.!.!.!.
I need a good consistent dumpling recipe that won't let me down!
I do not like the dumplings made with canned biscuits of bisquick and have tried every one of these recipes you can imagine with even worse luck!.
Thanks for the input!Www@FoodAQ@Com
Answers:
I use buttermilk instead of the milk; that may help thicken the dumplings a bit!. also, try simmering the stock instead of having it at a rolling boil when you put the dumplings in!. If the broth is boiling too hard, the dumplings will break apart!. Www@FoodAQ@Com
i use!. 3 eggs
a little bit of milk
about 2 cups of flour
about a tsp of salt!.
mixed until a really soft dough but can be scooped with a spoon with out falling off unless the spoon is turned on its side
they turn out great and the float to the top when they are done!. Www@FoodAQ@Com
a little bit of milk
about 2 cups of flour
about a tsp of salt!.
mixed until a really soft dough but can be scooped with a spoon with out falling off unless the spoon is turned on its side
they turn out great and the float to the top when they are done!. Www@FoodAQ@Com
I have used the recipe for drop biscuits on the Bisquick baking mix box for years and have never had any problems!. Just mix according to directions and drop by tablespoon in boiling liquid, cover and cook about 10 minutes!.Www@FoodAQ@Com
If you live at high altitude (think colorado) you may need to add 1 extra spoonful of flour!. also, after you put them on the stock, turn them way down & cover the pot tightly!. Let them simmer gently and steam through!. Good luck!Www@FoodAQ@Com
I think you may have the broth boiling too hard!. It should be at a low simmer and the dumplings gently cook in it!. I think you're ripping them apart and making them tough by a hard boil!.Www@FoodAQ@Com
try geting a diferent recipeWww@FoodAQ@Com
There are a few ways to make dumplings!.
1-you can use biscuit mix, it is easy and works all the time!.
2-you can use a recipe for making pasta (this is my favorite) The dumplings are thinner than biscuit, but chewy and very yummy!
BASIC PASTA DOUGH
2 lbs!. flour
4 eggs
1/2 tsp!. salt
1 c!. warm water
Make a well with 3/4 of the flour; add salt and eggs to the well and mix together slowly, adding water as necessary!. Knead about 10 minutes; cover and let dough rest for 10 minutes, then knead again until very smooth!. This dough is now ready to use: Ravioli, lasagna, fettuccine, cannelloni, dumplings, etc!.
3-you can use a can of biscuits, that works in a fix, but my least fave!.
4-here is another recipe for dumplings!.!.!.
Dumplings:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk
In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)
Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not overmix - about 2 minutes total)!.
Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking!. Roll dough out thinly, about 1/8" thick, then slice into strips, each about 2 inches in length!.
Gently drop the dumplings into the simmering chicken broth!. Stir them gently to prevent sticking!. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving!.
Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired!.
Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor!. Sometimes we serve this with sliced mushrooms, too!. Simple add them to the broth during the last 10 minutes!.
Www@FoodAQ@Com
1-you can use biscuit mix, it is easy and works all the time!.
2-you can use a recipe for making pasta (this is my favorite) The dumplings are thinner than biscuit, but chewy and very yummy!
BASIC PASTA DOUGH
2 lbs!. flour
4 eggs
1/2 tsp!. salt
1 c!. warm water
Make a well with 3/4 of the flour; add salt and eggs to the well and mix together slowly, adding water as necessary!. Knead about 10 minutes; cover and let dough rest for 10 minutes, then knead again until very smooth!. This dough is now ready to use: Ravioli, lasagna, fettuccine, cannelloni, dumplings, etc!.
3-you can use a can of biscuits, that works in a fix, but my least fave!.
4-here is another recipe for dumplings!.!.!.
Dumplings:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk
In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)
Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not overmix - about 2 minutes total)!.
Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking!. Roll dough out thinly, about 1/8" thick, then slice into strips, each about 2 inches in length!.
Gently drop the dumplings into the simmering chicken broth!. Stir them gently to prevent sticking!. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving!.
Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired!.
Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor!. Sometimes we serve this with sliced mushrooms, too!. Simple add them to the broth during the last 10 minutes!.
Www@FoodAQ@Com