Grandmas Light And Fluffy Dumplings Recipes

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

FLUFFY DUMPLINGS

Steps:

• Sift flour, baking powder and salt.
• Beat egg until light and fluffy and add to dry ingredients.
• Stir in milk.
• Drop by tablespoons on gently boiling vegetable gravy.
• Cover tightly and cook 15 minutes.
• Do not peek.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

HOMEMADE DUMPLINGS

Steps:

• Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
• Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE

Steps:

• 1. Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
• 2. VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

GRANDMA'S LIGHT AND FLUFFY DUMPLINGS

Steps:

• 1. In a bowl, combine flour and salt. In a medium bowl, beat egg yolks until foamy. In another clean mixing bowl, beat egg whites until they hold peaks (egg whites should still be shiny and not separate into chunks). Set aside.
• 2. Pour milk into saucepan, Using a whisk, gradually stir flour/salt into milk.
• 3. Bring the mixture to a boil. Remove from heat.
• 4. Add butter, stirring until melted. Slowly stir a little of the hot milk mixture into the eggs yolks to temper, then add the rest of the egg yolks. Gently fold in the beaten egg whites.
• 5. NOTE: Before folding in the egg whites, you can add herbs to suit your taste such as parsley or thyme. Parsley adds a nice mild flavor to your dumplings but be careful not to add too much!! It can be overpowering. I use 1 sprig fresh parsley minced finely or 1 tbsp dry. mix well and then fold in the egg whites.
• 6. Drop mixture from spoon into any boiling stew, gravy, or soup (drop in small portions), let boil for 6 minutes without lifting cover. Will be light and delicious!

GRANDMA'S CHICKEN AND DROP DUMPLINGS

Steps:

• In a metal soup pot over medium heat, melt 1 TBS of butter and add the onions and cook until translucent and fragrant.
• the remaining butter and stir until melted. Sprinkle on the flour and stir until a paste forms.
• the milk and let the mixture heat for a minute or two, and then whisk to remove any lumps. Continue cooking until mixture has begun to thicken.
• the chicken broth, cooked chicken, and salt and pepper. Allow to cook on a low simmer for about 10 minutes, taste, and adjust seasonings as needed until nice and flavorful.
• While the soup base is simmering, mix together the dry ingredients for the dumplings - flour, baking soda, and salt -in a mixing bowl.
• a fork and knife or a pastry blender to cut in the chunks of butter, then slowly add buttermilk and mix until combined. The dough should be fairly sticky but not overly wet.
• With floured hands, form dough into small balls and place them on wax paper. You should have about 28 dumplings. Alternatively, you can skip this step and drop mounded tablespoons of dough directly into the boiling soup in step 8.
• the soup base to a low boil and, working quickly, drop the dumplings in by hand, one at a time. Do not stir or bump the dumplings at this point, as they may fall with too much handling.
• for 5-7 minutes or until dumplings are puffy on the outside and have reached a biscuit-like texture on the inside (I like to peek at the inside of one to make sure).
• from heat and serve.