CHICKEN WITH FLUFFY DROP DUMPLINGS
Steps:
- Gather the ingredients.
- Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
- Pat the chicken pieces dry with a paper towel.
- Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
- Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
- Remove the chicken meat from the bones, chop meat, and return to the pot.
- Stir the flour in a small bowl with just enough cold water to make a smooth paste.
- Add the flour paste to the hot stew, stirring until thickened over medium heat.
- Gather the ingredients.
- In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
- Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
- In a separate bowl, whisk together the egg and milk.
- Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
- Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.
Nutrition Facts : Calories 1567 kcal, Carbohydrate 34 g, Cholesterol 597 mg, Fiber 2 g, Protein 142 g, SaturatedFat 27 g, Sodium 1259 mg, Sugar 2 g, Fat 92 g, ServingSize 4 servings, UnsaturatedFat 0 g
FLUFFY DUMPLINGS
This is the only way I knew to make dumplings before I came to the south. I still use this recipe and it goes great if your doing a big pot of soup or stew.
Provided by Barbie Cunningham
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients together so that it is sticky but able to drop from a tablespoon. Last 15 minutes before serving your stew or soup drop in broth with a tablespoon(you can make them smaller but they puff up as you can see in the photo)cover and cook for the remainder of time. Will make 6 very good sized dumplings, but could make as many as 10. Don't lift the lid while cooking.
DUMPLINGS
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g
FLUFFY DUMPLINGS
I use these in soup and stews, you can add chili powder, and parsley, Then they are called Parsley, Chili Fluffy Dumplings, and you can also make them smaller.
Provided by Dancer
Categories Canadian
Time 25m
Yield 12 plump dumplings.
Number Of Ingredients 5
Steps:
- Sift flour, baking powder and salt.
- Beat egg until light and fluffy and add to dry ingredients.
- Stir in milk.
- Drop by tablespoons on gently boiling vegetable gravy.
- Cover tightly and cook 15 minutes.
- Do not peek.
Nutrition Facts : Calories 69.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 16.9, Sodium 217.1, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 2.5
BUTTER DUMPLINGS
Make and share this Butter Dumplings recipe from Food.com.
Provided by grandma2969
Categories Stew
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- Cut in the cold butter with a pastry blender till mixture resembles coarse oatmeal.
- Add the egg, milk and parsley.
- Blend lightly, don't overmix.
- Drop by approximately 6 tblsful on top of the simmering liquid.
- Cover tightly and cook over medium-low heat for 20 minutes.do not lift the cover during the cooking process.
- Serve in bowls, topped with butter.
Nutrition Facts : Calories 173.4, Fat 5.3, SaturatedFat 2.8, Cholesterol 63.7, Sodium 477.1, Carbohydrate 25.5, Fiber 0.9, Sugar 0.2, Protein 5.6
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