Drop dumplings couldn't be more simple, although are countless variations.
This is the recipe I typically use.

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

MIx flour, baking powder, and salt in a mixing bowl. Add milk and stir to
make a soft dough. Add a little more milk or flour, if dough is too thin or
stiff. Drop dough from tablespoonfuls onto simmering stew. Cover stew tightly
and cook for about 15 minutes without removing cover.

--
Wayne Boatwright
____________________________________________

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

Many thanks Wayne... I know how to make drop dumplings - but had never
heard of the rolled kind before that thread. Do you have a recipe for
them? I'm curious!


``````````````````
Wayne Boatwright wrote:
> Drop dumplings couldn't be more simple, although are countless
variations.
> This is the recipe I typically use.
>
> 2 cups all-purpose flour
> 4 teaspoons baking powder
> 1/2 teaspoon salt
> 3/4 cup milk
>
> MIx flour, baking powder, and salt in a mixing bowl. Add milk and
stir to
> make a soft dough. Add a little more milk or flour, if dough is too
thin or
> stiff. Drop dough from tablespoonfuls onto simmering stew. Cover stew
tightly
> and cook for about 15 minutes without removing cover.
>
> --
> Wayne Boatwright
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

On Sun 20 Mar 2005 11:18:45p, sf wrote in rec.food.cooking:

> Many thanks Wayne... I know how to make drop dumplings - but had never
> heard of the rolled kind before that thread. Do you have a recipe for
> them? I'm curious!
>
>
> ``````````````````
> Wayne Boatwright wrote:
>> Drop dumplings couldn't be more simple, although are countless
>> variations. This is the recipe I typically use.
>>
>> 2 cups all-purpose flour
>> 4 teaspoons baking powder
>> 1/2 teaspoon salt
>> 3/4 cup milk
>>
>> MIx flour, baking powder, and salt in a mixing bowl. Add milk and stir
>> to make a soft dough. Add a little more milk or flour, if dough is too
>> thin or stiff. Drop dough from tablespoonfuls onto simmering stew.
>> Cover stew tightly and cook for about 15 minutes without removing
>> cover.
>>
>> --
>> Wayne Boatwright
>> ____________________________________________
>>
>> Give me a smart idiot over a stupid genius any day.
>> Sam Goldwyn, 1882-1974

Check a slightly earlier post: PING sf - Chicken and Rolled Dumplings.

--
Wayne Boatwright
____________________________________________

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

Thanks, I will look for it. As you know by now, I'm at the mercy of
Google for the time being and have not adapted very well to it.


```````````````````````
Wayne Boatwright wrote:
>
> Check a slightly earlier post: PING sf - Chicken and Rolled
Dumplings.
>
> --
> Wayne Boatwright

On Mon 21 Mar 2005 12:40:26a, sf wrote in rec.food.cooking:

> Thanks, I will look for it. As you know by now, I'm at the mercy of
> Google for the time being and have not adapted very well to it.
>
>

Sorry, but here 'til again. When do you get your new 'puter? What did you
order?

RECIPE NOTE: We don't use egg in our rolled dumplings. Eggs seem to make
them more "noodle-like" and less "dumpling-like". :-)

* 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