My Moms Dumplings Recipes

MOM'S SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• 1. Cook chicken breasts. Cool and cut into bite-sized pieces, set aside while making the dumplings.
• 2. DUMPLINGS: In a large bowl, mix together flours and shortening until mixture resembles a coarse meal. Add milk a little at a time and mix until it forms a soft dough. On a floured surface, roll or pat out dough to about 1/4" thickness. Cut into small squares using a pizza wheel. Squares do not have to be uniform. NOTE: You may also drop dumplings by heaping teaspoons into broth, but we prefer them rolled out and cut.
• 3. BROTH: In a large Dutch oven, combine broth, soups, and hot sauce and bring to a boil. Add chicken and then add dumplings one at a time and stir very lightly, sprinkle with black pepper. Return to boil and reduce heat. Cover and simmer for about 15 to 20 minutes or until dumplings are cooked and sauce has thickened. If sauce is too thin, mix a couple of tablespoons flour and water and mix into a pourable paste. Add to broth to thicken.
• 4. SPECIAL NOTE: It is very important to add the dumplings one at a time. Do not add them all at once or you will have one big clump.

MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS

Steps:

• In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.

DUMPLINGS

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.

MY MOM'S DUMPLINGS

Steps:

• Sift flour , baking powder and salt into a mixing bowl.
• Pour in milk.
• Stir briskly with a fork just until ingredients are moistened.
• Drop the dumpling dough by tablespoonsful into boiling chicken broth.
• Cover and cook for 12 minutes.
• Don't remove lid during the 12 minutes.
• Your chicken and dumplings are ready to serve.

MY MOM'S APPLE DUMPLINGS

Steps:

• Sift flour twice. Once on its own and a second time with the baking soda and salt. Cut in shortening until the mixture is fine, like a cornmeal.
• Add buttermilk. Mix until a stiff dough forms.
• Turn dough out on to a floured board and knead slightly.
• Roll the dough into a 20x10 inch rectangle. Cut into 8 5" squares.
• Place an apple (already cored, peeled, and sectioned) into the center of each square. Stand it up as if you were putting a puzzle together. Top each apple with 1/2 TBS butter, some sugar, and cinnamon.
• Fold the corners of each square to the top and center, covering each apple completely. Make sure the tops are sealed well.
• Place the dumplings on a greased baking pan (a casserole pan) and bake for 15 minutes at 425 degrees.
• In the meantime, make a simple syrup with the 1 cup of sugar and 1/2 cup water (heat until sugar dissolves in a pan).
• Pour this syrup over the dumplings, and place back in oven to bake for another 15 minutes at 425 degrees.
• Serve with ice cream for desert or milk for breakfast! Yummy!

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.