OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS
Southern comfort!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 15
Steps:
- Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
- Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
- Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Nutrition Facts : Calories 1145.8 calories, Carbohydrate 83.4 g, Cholesterol 252 mg, Fat 51.3 g, Fiber 8.9 g, Protein 83.3 g, SaturatedFat 14.7 g, Sodium 660.6 mg, Sugar 9.2 g
CHICKEN WITH SLIPPERY DUMPLINGS
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.-Betty Jean Boyd, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon. , For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes. , Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.
Nutrition Facts : Calories 414 calories, Fat 11g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SLIPPERY DUMPLINGS
I like to put these in lima bean soup and vegetable soup. They can also be used in chicken and dumpling recipes. They are also much cheaper to use than the Auntie Anne's dumplings. If you want to, you can freeze the uncooked dumplings for future use. I add the dumplings, in the last 15 minutes of cooking time when making a soup. Otherwise they cook too long.
Provided by sml212
Categories Breads
Time 15m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Place dry ingredients in a bowl.
- Mix dry ingredients.
- Cut shortening into dry ingredients.
- Add water slowly, just enough to make a stiff dough.
- If the dough is tacky, add a small amount of flour until it is stiff.
- Roll dough out very thinly, about 1/2 centimeter thick.
- With a sharp knife cut the dough into small squares, about 1 1/2 inch wide by 2 inches high.
Nutrition Facts : Calories 20.6, Fat 0.3, SaturatedFat 0.1, Sodium 107.6, Carbohydrate 3.9, Fiber 0.1, Protein 0.5
DELAWARE SLIPPERY DUMPLINGS
This is from the Lord & Hamilton Seaside Inn at Rehoboth Beach, Delaware. I ran across it in "The American Country Inn and Bed & Breakfast Cookbook" while looking for regional specialties to try.
Provided by Acerast
Categories Low Cholesterol
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine the flour, baking powder and salt.
- Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
- Stir in enough hot water to make a firm but manageable dough.
- In a 4-quart saucepan, heat the broth to boiling.
- Add the butter; let the butter melt and float to the top of the broth.
- On a floured board, roll out the dough to 1/16 inch thickness.
- Cut into 2 inch squares.
- Drop the dumplings one at a time into the boiling broth.
- Reheat the broth to boiling over high heat.
- Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
- Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
- Can be added to a variety of soups and broths.
CHICKEN AND SLIPPERY DUMPLINGS RECIPE
Provided by eaglezfan6
Number Of Ingredients 10
Steps:
- Rub chicken, inside and out with salt, pepper and paprika. Place chicken in stove top dutch oven 1/3 full with water. Add onion and celery. Bring to a boil and cover. Reduce to simmer and cook for 1 to 1 1/2 hours, ujtil chicken is tender. For the dumplings, mix flour, salt, oil and water a little at a time until soft dough is formed. Knead on floured board until soft, pliable and very smooth. Roll dough very thin and cut into 1 1/2 to 2 inch wide strips approximately 3 inches long. Remove chicken, celery and onion from pan. Raise heat to medium-high and drop dumpling strips, one by one ito boiling water being careful not to let them stick together. Cover and boil dumplings for 10 to 15 minutes.
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- In a large stockpot or Dutch oven, melt butter over medium heat. Add celery, carrots, and onion, and saute until translucent.
- Mix together salt, black pepper, garlic, and paprika. Rub over chicken. Add chicken to the Dutch oven and pour 4-6 cups of chicken broth over the top. (The amount of broth depends on whether you prefer more of a soup or a thicker, pot pie-like result. I use 5 cups.) Tie rosemary and thyme together with kitchen twine and drop into the broth. Add bay leaf. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
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- Turn dough onto a floured surface and knead about 5 minutes, until it is soft, pliable, and smooth. Cover and let rest 10-15 minutes.
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