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mistyinca · 10-26-2007, 06:17 AM

I got this recipe with the no mess dough disk. I love it and make it all the time. These are the southern style (flat kind as opposed to the biscuit-y kind of dumplings).

4 cups all purpose flour
1 TB salt
1 1/2 sticks margarine
2 cups boiling chicken broth

Boil a whole chicken in a large pot until done. Remove chicken and continue to boil broth. Mix flour and salt, add margarine. Mix until dough leaves sides of bowl. Flour disc (or a cutting board) generously. Roll out between 1/4 and 1/3 of dough at a time (about 1/4" thick). Cut dumplings in 2" square. Set and let dry. Drop dumplings into boiling broth. After adding all the dumplings, simmer for about 15-20 minutes, stirring occasionally. Take chicken from bones and drop back with the dumplings.

OK...that's the recipe as it stands. Now, here's my note: The chicken takes about 45 minutes to be done boiling. After I take out the chicken, I drop in chopped celery, onions, and carrots (I also like to put in a handfull of frozen peas) to be simmering while I'm messing with the dumplings. They need to boil for about 15 minutes before you add the dumplings. You also need to add some salt to taste to the broth before adding the dumplings. The "drying" thing; you only have to let them set for about 10 minutes or so so they aren't so sticky, and this dough is super sticky and that;s the way it is supposed to be. I like to finish this off with a bit of white pepper and chopped parsley. ...and I forgot to add: this is made in a 5 quart pot, so you should have about 2.5 quarts in there.

Yum! now I think I"ll have this for dinner.

10-26-2007, 06:17 AM	#21
mistyinca No Longer a Member Join Date: Jan 2007 Location: USA Posts: 4,143 Blog Entries: 2	Southern STyle Chicken & Dumplings I got this recipe with the no mess dough disk. I love it and make it all the time. These are the southern style (flat kind as opposed to the biscuit-y kind of dumplings). 4 cups all purpose flour 1 TB salt 1 1/2 sticks margarine 2 cups boiling chicken broth Boil a whole chicken in a large pot until done. Remove chicken and continue to boil broth. Mix flour and salt, add margarine. Mix until dough leaves sides of bowl. Flour disc (or a cutting board) generously. Roll out between 1/4 and 1/3 of dough at a time (about 1/4" thick). Cut dumplings in 2" square. Set and let dry. Drop dumplings into boiling broth. After adding all the dumplings, simmer for about 15-20 minutes, stirring occasionally. Take chicken from bones and drop back with the dumplings. OK...that's the recipe as it stands. Now, here's my note: The chicken takes about 45 minutes to be done boiling. After I take out the chicken, I drop in chopped celery, onions, and carrots (I also like to put in a handfull of frozen peas) to be simmering while I'm messing with the dumplings. They need to boil for about 15 minutes before you add the dumplings. You also need to add some salt to taste to the broth before adding the dumplings. The "drying" thing; you only have to let them set for about 10 minutes or so so they aren't so sticky, and this dough is super sticky and that;s the way it is supposed to be. I like to finish this off with a bit of white pepper and chopped parsley. ...and I forgot to add: this is made in a 5 quart pot, so you should have about 2.5 quarts in there. Yum! now I think I"ll have this for dinner. Last edited by mistyinca; 10-26-2007 at 06:19 AM.