Delawareslipperydumplings Recipes
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.
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
SUSSEX COUNTY SLICK DUMPLINGS
In Southern Delaware we like our dumplings thin and slippery so they just about glide down! You must try making these! These are a must have for the holidays! We usually serve these with chicken, turkey, duck and beef. I do know women who also make them to accompany ham. Many a college student returning home request these...
Provided by Win Spicer
Categories Other Side Dishes
Time 25m
Number Of Ingredients 4
Steps:
- 1. In a large bowl mix flour, salt and shortening with fingertips until all lumps disappear. Mixture should look like very fine cornmeal.
- 2. Make a well in the center and add warm water gradually while stirring to make a soft dough ball.
- 3. Flour a clean surface. Divide the dough into 3 portions. Take a portion and knead on floured surface about 20 times.
- 4. Roll into a very thin rectangle. Cut into 3-inch squares and drop one by one into your boiling chicken, turkey, duck, or beef broth. Cook uncovered about 15 minutes. Be sure to stir occasionally so dumplings do not stick together.
- 5. Remove with a big slotted spoon to a deep serving bowl. I also add about 3/4 cup of broth to the dish as it keeps them hot. Use a smaller slotted spoon to serve them.
- 6. Note: Some like to sprinkle pepper relish on these as they eat them. I like mine without the relish...my husband likes the relish!
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