Intellectual starvation in the name of physical nutrition!
My dumplings turned out crappy.
by IP_SEC 62 Replies latest jw friends
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nelly136
http://www.deliaonline.com/recipes/goulash-soup-with-dumplings,1712,RC.html
stolen from delia because they work in soups or stews
dumplings:
4 oz self-raising flour
2 oz shredded suet
to make the dumplings, mix the flour and shredded suet in a bowl, season with salt and pepper, and add enough cold water (6-8 tablespoonfuls) to make a smooth elastic dough. Transfer the dough to a lightly floured board and divide it into 12 small dumplings, pop them on to the soup/stew – don't press them down, though, just let them float. Then put the lid back on and simmer for a further 25 minutes.
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dobbie
wow three pages of posts just about dumplings - amazing!
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brinjen
Never eaten a dumpling in my entire life
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nvrgnbk
Threads like these are what JWD is all about.
Thanks for keeping the international ex-JW community informed, IP_Meister.
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Sunspot
Thats what i love about this board, people talk just about anything.
I was just telling this to my hubby when I read the opening post and started to laugh about the "crappy dumplings!" It's one of the best things I love about this board....how we CAN talk about ANYTHING and get feedback, opinions and other's ideas on so many things!
hugs,
Annie
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carla
Anyone have a recipe using semolina? I like the dumplings in the soup that the Greek resturants make they are denser than Bisquick.
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nvrgnbk
Cracker Barrel Chicken And Dumplings Recipe
The Recipe
Chicken and Broth
3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
Dumplings
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.
5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired. -
Mary
the secret to Yorkshire puddings is to make sure your batter is well aerated (?sp) and leave it to stand at room temp for 20 mins before cooking it. Also line your tin with lard (not oil!) and make sure it's real hot before putting the batter in!
I'm going to have to remember that. Every time I try making them (when we have roast beef), the damn things never puff up----I put it down to the altitude around here as Delilah told me once hers did the same thing.......I'll give this a whirl..
Actually, I've had a hankerin' for some hush puppies in the last few days. My parents brought me some hush puppies mix last time they went down to South Carolina. I tried it once and was hooked. I've looked everywhere around here for some, but I can't find them anywhere.
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Scully
Mary
Try this recipe for hush puppies: http://chitterlings.com/hush-puppies.html