Rolled Egg Dumplings Recipes

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.

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.

EGG DUMPLINGS

Steps:

• Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.
• In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.
• Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.
• As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.

CHICKEN AND DUMPLINGS (ROLLED DUMPLINGS)

Steps:

• Add chicken, water, and salt to a 6 quart Dutch oven or stock pot , bring to a boil, then lower heat to medium-high and cook until chicken is well done. (about 40 minutes).
• Remove chicken from pot, and let cool a few minutes. Remove skin and any excess fat and discard. Remove bones from breasts and chop meat into bite size pieces. Return chicken back to pot. Add pepper and more water if needed. Return to a boil.
• While chicken is cooking, make dumplings.
• Mix flour and salt in a large mixing bowl. Add eggs and 1/4 cup evaporated milk and mix dumpling ingredients just enough to form a stiff dough. Add more flour if necessary.
• If using more than 3 eggs you will need to increase the flour and salt accordingly. Otherwise dough will be too wet to work with.
• Pour out onto a floured surface. Knead dough 1 or 2 times, being careful not to overwork the dough. The dough becomes tough very quickly, so handle as little as possible. Dust dough and rolling pin with flour. Roll dough to about 1/8 inch thickness.
• Cut into strips about 3/4 inch by 3 inches with a floured knife. Let rest until ready to add to boiling chicken. Add dumplings to boiling broth a few pieces at a time, so that dumplings don't stick to each other. Add remaining evaporated milk to pot.
• Cook 15 minutes. If broth is too runny, dissolve 3 Tbsp flour into 1/4 cup hot water until there are no lumps. Add to dumplings and cook another 5 minutes. Serve.

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.

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.