Grandmasdumplingsfromscratch100yearoldrecipe

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!

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.

GRANDMA'S CHICKEN N DUMPLINGS

Steps:

• Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
• After chicken is done remove it from the broth and let cool.
• Strain chicken broth, add canned broth and bring back to a boil.
• Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
• Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
• While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
• Add salt and pepper to taste.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Creating the pie dough:.
• Blend flour, salt, and shortening together using a pastry cutter until the mixture is about the texture of corn meal.
• Add 1/2 cup of ice cold water and mix the dough (I find using my hands for this is easiest). If dough is too dry, add a bit more water but sparingly.
• Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into eight squares.
• Filling the dumplings:.
• Place one apple on a square of pie dough. Fill the apple with sugar, sprinkle with cinnamon, and dot with butter.
• Bring corners of pie dough to top of apple and pinch shut.
• Place finished dumplings in a 9x13 greased pan.
• Syrup:.
• Bring to boil sugar, water, and butter in a sauce pan. Boil for two minutes.
• Pour syrup mixture around the dumplings.
• Bake at 400 degrees for 40 minutes or until golden brown. Baste the dumplings with the syrup from the pan every 5 to 7 minutes.