NOTE: We do not use eggs in our rolled dumplings.

I'll send along the drop dumpling recipe later.


* Exported from MasterCook *

Stewed Chicken with Rolled Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stewing chicken -- cut in pieces
1 quart chicken broth
1 pint water
2 ribs celery -- cut in 2-inch lengths
2 carrots -- cut in 2-inch lengths
1 onion -- quartered, skin left on
1 teaspoon whole peppercorns
1 teaspoon whole coriander seeds
1 teaspoon dried thyme
1 bay leaf
1/2 bunch fresh parsley
------------------------------------------

1/3 cup butter
1/2 cup flour
2 cups milk
------------------------------------------

3 cups flour
1/4 cup shortening
1 teaspoon salt
1 cup milk

Combine chicken, broth, water, vegetables, and seasonings in a large
kettle. Bring to a slow simmer and cook for 1-1/2 to 2 hours, or until
chicken is very tender. Remove from heat and allow to cool to lukewarm.


Remove chicken from broth. Remove skin and bones from chicken, tearing
meat into bite size pieces. Reserve in a separate bowl moistening the
meat with some of the broth.


Strain remaining broth and reserve. In the same kettle, Make a roux with
the butter and flour and cook until lightly colored. Gradually stir in
milk until smooth. Gradually stir in broth. Bring mixture to a slow boil
and cook until slightly thickened.

Meanwhile, combine flour and salt and cut shortening into flour mixture.
Pour most of the milk into flour mixture, stirring with a fork. Work
dough until smooth, adding additional milk as needed.


On a well-floured surface, roll dough 1/8-inch thick or thinner and cut
into strips 1 x 2 inches, or as desired. Drop half the dumplings, one at
a time, into simmering broth. Cook 10-12 minutes, stirring frequently,
then remove cooked dumplings to a plate. Repeat with 2nd half of
dumplings.


When second half of dumplings are cooked, return the first batch of
dumplings and the chicken and broth to the pot, along with 1/2 cup chopped
fresh parsley. Stir mixture gently to combine, and continue cooking over
low heat until mixture has returned to a simmer.


May be plated in the kitchen, or turned into tureen and served at table.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" wrote in message
> NOTE: We do not use eggs in our rolled dumplings.
>
> I'll send along the drop dumpling recipe later.
>
>
> Stewed Chicken with Rolled Dumplings>

<recipe snipped>

Wayne Boatwright

This sounds similar to a dish very popular on the Eastern Shore of Maryland.
The local name for them is "slippery dumplings".

Dora

On Mon 21 Mar 2005 08:31:17a, limey wrote in rec.food.cooking:

>
> "Wayne Boatwright" wrote in message
>> NOTE: We do not use eggs in our rolled dumplings.
>>
>> I'll send along the drop dumpling recipe later.
>>
>>
>> Stewed Chicken with Rolled Dumplings>
>
> <recipe snipped>
>
> Wayne Boatwright
>
> This sounds similar to a dish very popular on the Eastern Shore of
> Maryland. The local name for them is "slippery dumplings".
>
> Dora

Hi, Dora! Yes, I've heard them called that. My grandmother never really
called them anything but "dumplings", not even "rolled dumplings", as it
was the only type she made. I doubt she had ever heard of a drop dumpling.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" wrote in message >

limey wrote
> "Wayne Boatwright" wrote in message
>>
>> This sounds similar to a dish very popular on the Eastern Shore of
>> Maryland. The local name for them is "slippery dumplings".
>>
>> Dora
>
> Hi, Dora! Yes, I've heard them called that. My grandmother never really
> called them anything but "dumplings", not even "rolled dumplings", as it
> was the only type she made. I doubt she had ever heard of a drop
> dumpling.
>
> Wayne Boatwright

That's the only type my mother made and only for beef stew. She called
them suet dumplings (guess what they had in them), yet they puffed up and
were light as feather. I wish I had her recipe. But then, I wish I had
a lot of them - I just wish she had recorded them.

Sadly, my mother-in-law was (truly) an atrocious cook. I dare not mention
dumplings to my husband or he turns green.
May she RIP.

Dora

Dora

"limey" wrote in message >

Wayne wrote:
.. My grandmother never really
>> called them anything but "dumplings", not even "rolled dumplings", as it
>> was the only type she made. I doubt she had ever heard of a drop
>> dumpling.
>>
>> Wayne Boatwright
>
> That's the only type my mother made and only for beef stew.

Sorry - this comment is not clear. The *drop* dumplings were the only kind
my mother made, never the rolled ones (which, in turn, she may have never
heard of!).

She called
> them suet dumplings (guess what they had in them), yet they puffed up and
> were light as feather. I wish I had her recipe. But then, I wish I
> had a lot of them - I just wish she had recorded them.
>
> Sadly, my mother-in-law was (truly) an atrocious cook. I dare not
> mention dumplings to my husband or he turns green.
> May she RIP.
>
> Dora
>
> Dora
>

On Mon 21 Mar 2005 08:52:17a, limey wrote in rec.food.cooking:

>
> "Wayne Boatwright" wrote in message >
>
> limey wrote
>> "Wayne Boatwright" wrote in message
>>>
>>> This sounds similar to a dish very popular on the Eastern Shore of
>>> Maryland. The local name for them is "slippery dumplings".
>>>
>>> Dora
>>
>> Hi, Dora! Yes, I've heard them called that. My grandmother never
>> really called them anything but "dumplings", not even "rolled
>> dumplings", as it was the only type she made. I doubt she had ever
>> heard of a drop dumpling.
>>
>> Wayne Boatwright
>
> That's the only type my mother made and only for beef stew. She called
> them suet dumplings (guess what they had in them), yet they puffed up
> and were light as feather. I wish I had her recipe. But then, I
> wish I had a lot of them - I just wish she had recorded them.

I bet those were really good! I actually had suet dumplings at a now
defunct English restaurant in NYC years ago. They were delicious, but
probably not as good as your mother's homemade dumplings.

> Sadly, my mother-in-law was (truly) an atrocious cook. I dare not
> mention dumplings to my husband or he turns green.
> May she RIP.

Both my grandmothers were absolutely wonderful cooks. The only sad thing
there was that my dad's mother was a consumate bitch. I never wanted to go
there to visit, much less eat her food. I honestly don't care whether she
RIP or not. :-)

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 21 Mar 2005 08:56:16a, limey wrote in rec.food.cooking:

>> That's the only type my mother made and only for beef stew.
>
> Sorry - this comment is not clear. The *drop* dumplings were the only
> kind my mother made, never the rolled ones (which, in turn, she may have
> never heard of!).
>

LOL! Guess I just knew. :-)

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright"

> Both my grandmothers were absolutely wonderful cooks. The only sad thing
> there was that my dad's mother was a consumate bitch. I never wanted to
> go
> there to visit, much less eat her food. I honestly don't care whether she
> RIP or not. :-)
>
> --
> Wayne Boatwright

Ooooh! Hear you loud and clear.
My paternal grandmother was French and a phenomenal cook. However, I was
warned by my mother as a child never to clean my plate or Granny would fill
it up again. I think of her each Christmas when Christmas puddings are
mentioned - filled with little charms for good luck and God watch over your
teeth if you encountered one. ;-)

Dora

limey wrote:
> "limey" wrote in message >
>
> Wayne wrote:
> . My grandmother never really
>>> called them anything but "dumplings", not even "rolled dumplings",
>>> as it was the only type she made. I doubt she had ever heard of a
>>> drop dumpling.
>>>
>>> Wayne Boatwright
>>
>> That's the only type my mother made and only for beef stew.
>
> Sorry - this comment is not clear. The *drop* dumplings were the
> only kind my mother made, never the rolled ones (which, in turn, she
> may have never heard of!).
>
> She called
>> them suet dumplings (guess what they had in them), yet they puffed
>> up and were light as feather.
>> Dora

My grandmother and mother and me! All put fluffy drop dumplings in beef
stew. I'm pretty sure my grandmother used suet or lard; Mom uses vegetable
shortening and so do I. Very nice.

Jill

"jmcquown" wrote in message
> limey wrote:
>> "limey" wrote in message >
>>
>> Wayne wrote:
>> . My grandmother never really
>>>> called them anything but "dumplings", not even "rolled dumplings",
>>>> as it was the only type she made. I doubt she had ever heard of a
>>>> drop dumpling.
>>>>
>>>> Wayne Boatwright
>>>
>>> That's the only type my mother made and only for beef stew.
>>
>> Sorry - this comment is not clear. The *drop* dumplings were the
>> only kind my mother made, never the rolled ones (which, in turn, she
>> may have never heard of!).
>>
>> She called
>>> them suet dumplings (guess what they had in them), yet they puffed
>>> up and were light as feather.
>>> Dora
>
> My grandmother and mother and me! All put fluffy drop dumplings in beef
> stew. I'm pretty sure my grandmother used suet or lard; Mom uses
> vegetable
> shortening and so do I. Very nice.
>
> Jill

Jill, could you give me your recipe? I've lost mine as a result of a
couple of computer crashes/replacements. TIA

Dora

limey wrote:
> "jmcquown" wrote in message
>> limey wrote:
>>> "limey" wrote in message >
>>>
>>> Wayne wrote:
>>> . My grandmother never really
>>>>> called them anything but "dumplings", not even "rolled dumplings",
>>>>> as it was the only type she made. I doubt she had ever heard of a
>>>>> drop dumpling.
>>>>>
>>>>> Wayne Boatwright
>>>>
>>>> That's the only type my mother made and only for beef stew.
>>>
>>> Sorry - this comment is not clear. The *drop* dumplings were the
>>> only kind my mother made, never the rolled ones (which, in turn, she
>>> may have never heard of!).
>>>
>>> She called
>>>> them suet dumplings (guess what they had in them), yet they puffed
>>>> up and were light as feather.
>>>> Dora
>>
>> My grandmother and mother and me! All put fluffy drop dumplings in
>> beef stew. I'm pretty sure my grandmother used suet or lard; Mom
>> uses vegetable
>> shortening and so do I. Very nice.
>>
>> Jill
>
> Jill, could you give me your recipe? I've lost mine as a result of a
> couple of computer crashes/replacements. TIA
>
> Dora

Recipe for the stew or the dumplings? Drop dumplings are drop-dead easy

Drop Dumplings

1-1/2 c. all purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper
3 Tbs. vegetable shortening
3/4 c. milk or buttermilk

Blend dry ingredients together. Cut shortening into the mixture until it
resembles fine crumbs. Stir in milk until mixture is moist. Drop from
teaspoons onto bubbling broth (soup, or stew). Simmer 10 minutes; cover
stew and simmer 10 minutes more.

Jill

"jmcquown" > wrote in message
. ..
> limey wrote:
>> "jmcquown" wrote in message
>>> limey wrote:
>>>> "limey" wrote in message >
>>>>
>>>> Wayne wrote:
>>>> . My grandmother never really
>>>>>> called them anything but "dumplings", not even "rolled dumplings",
>>>>>> as it was the only type she made. I doubt she had ever heard of a
>>>>>> drop dumpling.
>>>>>>
>>>>>> Wayne Boatwright
>>>>>
>>>>> That's the only type my mother made and only for beef stew.
>>>>
>>>> Sorry - this comment is not clear. The *drop* dumplings were the
>>>> only kind my mother made, never the rolled ones (which, in turn, she
>>>> may have never heard of!).
>>>>
>>>> She called
>>>>> them suet dumplings (guess what they had in them), yet they puffed
>>>>> up and were light as feather.
>>>>> Dora
>>>
>>> My grandmother and mother and me! All put fluffy drop dumplings in
>>> beef stew. I'm pretty sure my grandmother used suet or lard; Mom
>>> uses vegetable
>>> shortening and so do I. Very nice.
>>>
>>> Jill
>>
>> Jill, could you give me your recipe? I've lost mine as a result of a
>> couple of computer crashes/replacements. TIA
>>
>> Dora
>
> Recipe for the stew or the dumplings? Drop dumplings are drop-dead easy
>
>
> Drop Dumplings
>
> 1-1/2 c. all purpose flour
> 2 tsp. baking powder
> 3/4 tsp. salt
> 1/4 tsp. pepper
> 3 Tbs. vegetable shortening
> 3/4 c. milk or buttermilk
>
> Blend dry ingredients together. Cut shortening into the mixture until it
> resembles fine crumbs. Stir in milk until mixture is moist. Drop from
> teaspoons onto bubbling broth (soup, or stew). Simmer 10 minutes; cover
> stew and simmer 10 minutes more.
>
> Jill

Thanks, Jill. Comfort food.

Dora