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Posts Tagged ‘recipes on a budget’

Just thinking about chicken & dumplings takes me back to my mother’s kitchen.  This is comfort food at its finest, and is extremely cheap to make.

Now this Southern girl doesn’t like NOODLES with her chicken when it’s supposed to be dumplings.  They are totally different critters.

True Southern dumplings are like puffy pillows of biscuit goodness draped in a piping hot broth with bits of chicken.

Is your mouth watering yet?

There is an art to making good dumplings – you will get better at it the more you make them.  The broth should not be at a roiling boil or your dumplings will fall apart.

On the same token, if your broth is not hot enough, your dumplings will fall apart.

I like to use chicken breast that I have pressure canned (you ARE canning chicken when it’s on sale, right?).  The broth is flavorful and the chicken is tender.  Open a can, make your dumplings, and you’re ready for supper!

Variations instead of chicken:  squirrel or rabbit – any mild flavored meat.

For this recipe, you will need approximately 3 quarts of chicken broth.  (I use 1 quart jar of canned chicken breast/broth plus 2 additional quarts of water with about a tablespoon of chicken base.)

Put this in a large stock pot (5 or 6 quart will do) and bring to a slow boil.

This dumpling recipe can easily be halved or doubled depending on how many you need.  The below amount feeds three of us with enough left over for lunch for two.

To make your dumplings, mix the following together:

3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar

Cut in 6 tablespoons butter with a fork or pastry blender.

Add 1 1/2 cups milk – you may need a little more/less depending on humidity. GENTLY stir together. Be careful not to overwork the dough – it will make your dumplings tough.

The dough should not be a sticky mess. You should be able to handle it without having gobs of it stick to your fingers.  If it’s too sticky, add a little bit of flour.

Put a piece of waxed paper on your counter – it makes clean up easier. Pat the dumpling dough out into a rough rectangle. Cut into small rectangles with a butter knife dipped in flour (they should be about 1 1/2″ long). Let the dough rest while the broth comes to a slow boil.

Drop several pieces of dough (7 or 8 ) into the broth at a time, being careful not to crowd the pot. The dumplings will expand as they cook. Cover the pot partially with a lid.

Check dumplings after 3 or 4 minutes, and gently turn them over with a slotted spoon. Cover with lid again.

Check dumplings after another 3 or 4 minutes and test for doneness. (Scoop one out into a bowl and cut it in half. If it’s still doughy, it isn’t done! Put it back into the broth and cook for a couple more minutes.)

Have a large bowl or dish ready to hold the dumplings as they are cooked. You have to do them in batches, and it will take a little while to do.

When serving, scoop out some of the chicken with a few dumplings and pour some broth over the top.  Season with salt and pepper to your liking.

Ummmmm, ummmmm, GOOD!  😀

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