Chicken 'n' Dumplins
(here's the recipe, if you can call it that.)
Mix the flour and butter together in the food processor until...
the mix looks like corn meal and sticks together a little when pinched. Later you add water and process until it just pulls together, carefully roll out and cut.
The base of these chicken 'n' dumplins is made with a roux...butter and flour cooked together, turning broth or stock into a beautiful texture.
The dough is rolled out and the dumplins are cut. Placed into a gently simmering mix of chicken, carrots, onions, corn and herbs.
The dumplins cook and puff up. So soft and tender. Perfectly comforting.
3 comments:
So I've been reading your blog for almost a year now, and I don't think I have ever commented. I was wondering where you are from originally because I have a huge debate with a friend of mine over Chicken and Dumplings. I grew up primarily in WV, but my mom always made what I now know to be considered Yankee Dumplings - Who knew right? Southern Dumplings are much denser etc. At least according to my friend, and what I've read online. Your first dumplings pictures looks like southern dumplins but the new one looks similar to mine, but I make mine very very differently. (I think mine are probably easier to make).
Megan,
I am originally from Wisconsin. I never had Chicken & Dumplins like this back home. My grandmother made Chicken & Dumpling soup, which is delicious, but those dumplings are more dense and firm, made with flour & eggs. These are very light, made with flour and butter.
The ones my mom taught me to make may be even lighter - they're made with oil. I think they are probably easier because they are "drop" dumplings...so essentially you stir everything up in a bowl, and then you drop tablespoonfuls into the boiling broth. Here's my mom's recipe in case you ever want to give them a try:
2C flour
3 t. baking powder
3/4 c milk
6 T oil
pinch of salt (optional - but I personally like it)
Place everything in a bowl and stir until combined. Drop by tablesoon into boiling broth with the chicken and veggies (I usually use lots of carrots, onions, celery and a bag of frozen peas)
Cover and cook 10-12 min. on medium.
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