Thursday, March 19, 2009

Sheri's famous Chicken and Dumplings in pictures. . .

Mix together:
5 cups flour
3 eggs
1 1/4 cup of broth
1 tsp garlic
1/2 Tspn Baking Powder
salt and pepper

While you are preparing dumpling dough, put some chicken stock on to boil. I used chicken breast that I have boiled and shredded, but sometimes the family just wants dumplings with no chicken.

Mommy's little helper

Flour the counter and roll out mixed dough (dough will be thick and springy)

Cut into long strips with pizza cutter lengthwise and then crosswise to make
strips about 1 inch by 3 inches.

Gather them up in a big wad. They will come apart in the boiling stock.

Drop in boiling broth - they will cook through in about 3 minutes.

They plump when you cook 'em.



(crossed posted on my recipe blog)


Janie said...

These dumplings are the greatest. I have made them twice now. The best dumpling recipe ... by far! The dumplings don't fall apart and turn to mush in the bottom of the pan. They are wonderful! Thanks for handing the recipe down so we can enjoy it too.

Sheri said...

Yay Janie! I am glad you enjoy them! Warm's my heart.

Lisa said...

I'll have to try this. I'm a fluffy dumplin lover. Sometime try dumplings in tomatoes. In the summer I use fresh tomatoes but in the winter I'll get one of those huge cans of chopped tomatoes from sam's, simmer with some extra water, salt, pepper and dumplings. MMMMM....mmmmm...Aunt B.

Anonymous said...

Never seen anything like those. My dumplings are more like 2" dough balls that cook in the chicken stock along with all the veggies -- expand to about 4" by the time the recipe is done. Of course the Frogette is from Minnesota, so if I don't cook the recipe in a 2"x10"x18" glass 'hot-dish' pan, then I'm not doing my job, and Chicken & Dumplings is no exception. :-)

SJerZGirl said...

My mother's didn't use eggs or leavening, but her potpie (to us) was identical to this. It was and still is the best of comfort foods!