Post by Glen Carman aka Delmonico on Mar 31, 2019 21:35:21 GMT -6
Chicken and Dumplings
By the broad based definition of dumplings they are any form of dough, leavened or unleavened, filled or unfilled that are steamed, boiled, simmered, fried or baked.
In the United States when we talk about dumplings, especially the well known and loved chicken and dumplings we are talking about either a large egg noodles, often cut in a square, quite commonly known as Southern Chicken and Dumplings. These are neither limited to the South or are the only type made, but it is a good way to distinguish the two common types
The other type uses a steamed biscuit type dough, since this is the type I make this is what I will cover. The others are easy, just take an egg noodle recipe and make them thick and cut into large squares or similar shapes.
Let's make this in a 14 inch deep and let's call it for 10, your milage will vary with the group and how much other is offered.
I usually use chicken hind quarters because they are cheap or thighs, grab a 5 pound bag. Also grab about 5 pounds of vegtables, the kind don't matter, what ever you want but an onion or two would be great.
If quarters or whole chicken cut up, one reason I like quarters is I can make a cool show with the meat cleaver, tourists love cooks with meat cleaver.
Put chicken in to cover the bottom, put in enough water to almost cover, add what ever herbs and spices you prefer, and add the vegtables on top. Bring to a simmer for about and hour. (By adding the vegtables out of the water the cook well but don't fall apart.)
At close to the end of the hour, mix up the dumpling dough. I use the same as I make my biscuits out of, less any sugar. Any leaven bread will work, I've made them out of yeast bread dough.
You can also add herbs, cheese or what ever else you want to.
Dumplings
2 cups flour
3tsp baking powder
1 tsp salt
Or
2 cups self-raising flour.
3 tablespoons of lard or 4 tablespoons of butter
¾ cup of milk (more or less)
Mix the dry ingredients and cut in the butter/lard, add the milk and knead just enough to mix well adding a bit more milk or flour to get slightly sticky soft dough. (If using canned milk and the can is empty, just add a bit more water.) Kneading it beyond what is needed with toughen the final product, stir as much as possible.
When the chicken and the vegtables are almost done, form the dumplings, place on top and cover, steam for 15-20 minutes and serve.
By the broad based definition of dumplings they are any form of dough, leavened or unleavened, filled or unfilled that are steamed, boiled, simmered, fried or baked.
In the United States when we talk about dumplings, especially the well known and loved chicken and dumplings we are talking about either a large egg noodles, often cut in a square, quite commonly known as Southern Chicken and Dumplings. These are neither limited to the South or are the only type made, but it is a good way to distinguish the two common types
The other type uses a steamed biscuit type dough, since this is the type I make this is what I will cover. The others are easy, just take an egg noodle recipe and make them thick and cut into large squares or similar shapes.
Let's make this in a 14 inch deep and let's call it for 10, your milage will vary with the group and how much other is offered.
I usually use chicken hind quarters because they are cheap or thighs, grab a 5 pound bag. Also grab about 5 pounds of vegtables, the kind don't matter, what ever you want but an onion or two would be great.
If quarters or whole chicken cut up, one reason I like quarters is I can make a cool show with the meat cleaver, tourists love cooks with meat cleaver.
Put chicken in to cover the bottom, put in enough water to almost cover, add what ever herbs and spices you prefer, and add the vegtables on top. Bring to a simmer for about and hour. (By adding the vegtables out of the water the cook well but don't fall apart.)
At close to the end of the hour, mix up the dumpling dough. I use the same as I make my biscuits out of, less any sugar. Any leaven bread will work, I've made them out of yeast bread dough.
You can also add herbs, cheese or what ever else you want to.
Dumplings
2 cups flour
3tsp baking powder
1 tsp salt
Or
2 cups self-raising flour.
3 tablespoons of lard or 4 tablespoons of butter
¾ cup of milk (more or less)
Mix the dry ingredients and cut in the butter/lard, add the milk and knead just enough to mix well adding a bit more milk or flour to get slightly sticky soft dough. (If using canned milk and the can is empty, just add a bit more water.) Kneading it beyond what is needed with toughen the final product, stir as much as possible.
When the chicken and the vegtables are almost done, form the dumplings, place on top and cover, steam for 15-20 minutes and serve.