Sussex County Slick Dumplings Recipes

DELAWARE SLIPPERY DUMPLINGS

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

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.

OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

SUSSEX COUNTY SLICK DUMPLINGS

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!