Chewy 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!

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHEWY DUMPLINGS

Steps:

• 1) Mix the flour, a pinch of salt, and dill. Set aside.
• 2) Whisk the egg. Add the egg to the flour mixture. Stir it into the flour mix. Add just enough of the measured water to make an even but stiff dough (add more if needed). It should be almost as stiff as a noodle dough, but still have a tacky texture.
• 3) Put the dough aside to rest, and put a large pot of water to boil. Add a drop of oil to the water and enough salt to make it taste like the sea.
• 4) Take a teaspoon (the type to stir coffee) and scoop out little dumplings about the size and shape of a hazelnut. Drop them into boiling water. When they float, set your timer for about 5 minutes. Boil them until done. Test them to see if they are done. They should be firm but not wet/doughy inside.
• 5) Strain the dumplings. Serve with your favourite soup.

HEAVY DUMPLINGS

Steps:

• 1. Beat together milk, salt and eggs.
• 2. Add enough flour to make a stiff dough.
• 3. Bring a large pot of salted water to a full boil. Dip a large clean spoon into the water and then drop a large spoonful of dough into the water. Dipping the spoon into the boiling water before each spoonful of dough helps keep the dough from sticking onto the spoon.
• 4. When all dumplings are in the water, cover loosely and cook 20 minutes stirring occasionally.
• 5. Drain, place in a serving dish and add melted butter. Toss to coat.

CHICKEN PAPRIKA WITH CHEWY DUMPLINGS

Steps:

• 1. Heat Oil in skillet until hot. (I use an electric skillet) Cook chicken in oil over med. heat until browned on all sides, about 15 min. Remove Chicken.
• 2. Cook and stir onions and garlic in oil until tender; drain fat from skillet.
• 3. Stir in next 6 ingredients while loosing the brown particles from the bottom of the skillet.
• 4. Add chicken back to the skillet and heat to boiling; reduce heat. Cover and simmer 20 minutes. Add green pepper. Cover and cook 10-15 minutes more or until chicken is done. (I cook until it is nearly falling off the bone, but not quite) Prepare Dumplings.
• 5. Heat 8 c. water and 1 t. salt to boiling in dutch over. Mix the next 4 dumpling ingredients together in a bowl. Drop dough by teaspoonfuls into boiling water. (Tip: dip the spoon in the boiling water to make the future dumplings easier to release from the spoon) Cook uncovered 10 minutes.
• 6. Remove chicken to heated platter; keep warm. (I skip this step) Skim fat from skillet. Stir sour cream into liquid in skillet.
• 7. Add dumplings. Heat just until hot. Serve chicken with dumplings and sour cream sauce. Garnish with parsley. ( I don't remove the chicken to a platter at anytime, I just add the dumplings right in with the chicken.) I hope you enjoy this as much as we do!