Half And Half Dumplings Recipes

CHICKEN AND DUMPLINGS.

Steps:

• In a medium soup pot, set over medium heat, heat the oil. Once the oil is hot, but not smoking, add the shallot, celery and carrots. Next, mix in the fresh thyme sprigs. Cook until the vegetables are softened, about 3 minutes.
• Pour in the water and chicken broth. Place the chicken carcass (shredded chicken removed) in the center of the pot. Bring to a simmer and cover the pot. Cook for 15-20 minutes or until very fragrant.
• Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder and salt. Add the buttermilk and mix until just combined.
• Remove the carcass from the broth water and discard. At this time the broth should be flavorful and fragrant. Give it a taste and adjust the seasonings according to your liking. I added a heavy pinch of salt. Depending on the rotisserie chicken you're using, you may need to skim the top of the broth to remove some of the fat. Adrianna (and I) prefer to leave the fat, as it adds great flavor!
• Bring the broth to a medium boil. Drop a heaping tablespoon of the dough into the boiling point (the extreme heat from the bubbling point reacts with the baking powder in the dough to create a really fluffy dumpling). Continue until you've worked your way through all the dough. You should end up with 10-12 dumplings. Cover the pot so the dumplings can cook for about 2-3 minutes.
• Carefully move the dumplings aside and slide the shredded chicken into the broth and allow to heat. Next, divide the dumplings and broth between 4 bowls and serve with a sprinkle of black pepper and parmesan cheese (if desired)

HALF AND HALF DUMPLINGS

Steps:

• On the day before you want to serve them, boil 1 1/2 lb potatoes in their jacket.
• Peel the potatoes as soon as they are done, and press through a ricer or mash through a sieve; then cool them till the next day (not in the refrigerator, it will change the flavor) Next day peel and grate 1 lb potatoes.
• Put grated potatoes in a cloth and wring out as much liquid as possible.
• Add to the boiled potatoes.
• Knead into this the egg, flour, and salt.
• With floured hands shape into tennis ball sized balls.
• In a large pot bring salted water to a full boil.
• Put the dumplings into the water and boil 5 minutes, reduce heat to medium for and boil for 5 minutes more, reduce heat to low for and let simmer until done (dumplings will rise to the top when they are ready), about another 5 to 10 minutes.
• Remove from water.
• Caution, do not put a cover on the pot, the dumplings will disintegrate.

CHICKEN AND DUMPLINGS

Steps:

• Melt 2 tablespoons butter over medium heat in a large stockpot or similar sized pan.
• Add in potatoes, onion, celery, carrots, salt, pepper, and garlic powder.
• Cook for 10 minutes, stirring regularly.
• Add in remaining 4 tablespoons butter and let melt.
• Whisk in 4 tablespoons of flour and cook for 1 minute, stirring constantly.
• Slowly whisk in chicken broth, then half and half.
• Stir in rotisserie chicken, then bring to a simmer.
• While the mixture is coming to a simmer, toss quartered biscuits with the remaining 2 tablespoons of flour in a medium sized bowl.
• Once simmering, stir in the flour coated biscuits and peas. Be careful to gently stir in the biscuits to keep them intact.
• Cover and cook (reduce heat to low to keep at a simmer) for about 15- 20 minutes, stirring occasionally.
• Test one of the biscuits to ensure they're not raw in the middle, then serve and enjoy!

CHICKEN AND DUMPLINGS RECIPE

Steps:

• Place a large stockpot or Dutch oven over medium heat, add butter. Once melted add celery and saute for 4 minutes. Add onion and carrot, continue cooking for an additional 3 minutes. Add garlic and saute for 1 minute.
• Add flour and whisk until thickened and lightly golden in color. Slowly pour in chicken broth, whisking constantly. Slowly add in milk, whisking constantly. Add salt, pepper, garlic powder and thyme. Bring mixture to a boil, then reduce heat and simmer for 20 minutes.
• Meanwhile, to make the dumplings, in a medium mixing bowl, whisk together the flour, baking powder, and salt. Pour in the milk and melted butter, using a spatula fold until a soft, clumpy dough forms. Do not over-mix.
• After simmering for 20 minutes, stir in the chicken.
• Using a standard or large size cookie scoop, scoop biscuit dough over top of soup. Gently press the dumplings into the liquid, submerging them slightly, then let them pop back up to the surface. Note: some of the dumplings will be overlapping, that's ok.
• Cover and cook for 15-20 minutes or until the dumplings are cooked through.
• Serve immediately.

GERMAN POTATO DUMPLINGS (KARTOFFELKLößE)

Steps:

• Gather the ingredients.
• Peel the potatoes and cut them into large chunks.
• Put the potatoes in a large saucepan, cover them with salted water, and bring them to a boil over high heat. Lower the heat to medium; cover the pan and cook for about 20 to 25 minutes until the potatoes are tender. Drain well.
• Rice the potatoes and spread them out on a large baking sheet or waxed paper; let them cool for about 30 minutes or until completely cooled. You should have about 6 cups (800 grams) of riced potatoes.
• Bring a large pot of salted water to a boil.
• Meanwhile, prepare the potato dumpling dough. In a large mixing bowl, toss the cooled riced potatoes with the potato starch, 1 1/2 teaspoons of salt, and the nutmeg.
• Add the beaten eggs to the potato mixture and gently mix with your hands to form the dough. Avoid overmixing.
• Shape the dough into about 12 firm 2-inch dumplings, about 3 ounces each.
• With a slotted spoon, place the dumplings in the boiling water.
• When the dumplings float to the top, turn the heat to low, just enough to maintain a simmer. Cover the pan and continue to cook for 20 minutes. Make sure the water is not at a rolling boil as it could cause the dumplings to fall apart.
• Remove the dumplings to a bowl; drizzle with melted butter, and sprinkle lightly with salt to taste.
• Serve potato dumplings with buttered breadcrumbs, freshly ground black pepper, and/or parsley, as desired.