Old Fashioned Rolled Dumplings Recipes

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!

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Generously season chicken with salt. Cover, and refrigerate overnight.
• In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.
• Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.
• When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.
• Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.
• Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

PIONEER CUT DUMPLINGS FROM THE 1800'S

Steps:

• In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
• Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.

ROLLED EGG DUMPLINGS

Steps:

• 1. Add the flour, salt, garlic powder & chopped chive if desired to a medium size bowl. Then add in the room temperature eggs.
• 2. Add in the extra virgin Olive oil and water and whisk together with a large fork or whisk until dough begins to come together.
• 3. Shape dough into a ball, then divide in half.
• 4. Sprinkle a small amount of flour on work surface, enough excess flour to prevent dough from sticking to surface. Then add half of dough to counter, flour rolling pin, and roll out dough to desired thickness about 1/8 inch or so.
• 5. Then with a pastry cutter, knife or pizza cutter, cut dough into long 1 inch wide strips or as desired. Then cut across strips to make squares into desired size pieces.
• 6. I prefer to separate my strips by alternating the direction that I place them on a plate or platter, before I start to drop them into the hot pot of chicken stock.
• 7. Once I have them all cut, I start dropping them into the pot of boiling liquid, and stirring frequently to prevent them from sticking together.
• 8. Once they have all been added to the pot, then I add the remaining ingredients and continue to cook for about 20 additional minutes. Taste and add additional spices if desired.

OLD FASHIONED ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, onion, carrots and celery in a large pot. Season to taste.
• Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
• Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
• Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
• Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
• Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
• Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
• Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
• In a medium bowl, combine flour and baking powder. Then add in cubed butter.
• Combine using your fingers, fork or pastry cutter.
• Pour in the milk. Mix it all together.
• Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
• With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
• Using a knife or a pizza cutter, start cutting out your dumplings into squares.
• Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
• Bring chicken broth up to a boil. Add in shredded chicken and stir.
• Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
• Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
• Take one out and taste test it. It shouldn't have a doughy taste anymore.

ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.