Ingredients: |
Ingredients: Soup
1 Chicken
2 Onions
6 Carrots
6 Ribs of Celery
1 T salt
1 T Poultry Seasoning
2 Bay Leaves
1 to 2 C Frozen Peas
6 to 8 C Water
Egg Dumplings
1 C Flour
2 t baking powder
1 egg mixed in measuring cup
then add milk to 1/2 C
optional: 1/4 c chopped herbs, 1 T grated onion, 3 T minced peppers
Cornmeal Dumplings
1/2 C Cornmeal
3/4 C Flour
2 t baking powder
cut in 1 T butter
Beat together 1 egg with
1/3 C milk
Southern Dumpings (Soft Noodles)
3 C flour
¾ t baking powder
¾ t salt
5 T butter
1 c milk
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Directions: |
Directions:To cook the chicken and make the stock, wash raw chicken, then add to stock pot with 2 bay leaves, one quartered onion, 3 carrots and 3 ribs of celery roughly chopped. Cover and simmer until the chicken is falling off the bones. (The easy way to do this is in a pasta pot with the chicken inside the pasta basket.) When done, lift the chicken out, and set aside to cool a bit. Strain the vegetables out of the broth and discard the vegetables. Dice the remaining onion, celery and carrots and sautee in a little oil in the (empty) stock pot for abouit 5 minutes. Add the stock back in and allow to simmer. Remove the meat from the chicken and return the meat to the pot. Add dumplings of choice, and when dumplings are done, turn off the heat, gently stir in the frozen peas (thawed or frozen is fine, adding them at the end keeps them bright green), and serve!~
Dumplings: to make light fluffy dumplings, be sure the temperature of the cooking liquid never exceeds a slow simmer. Most dumplings contain egg, and a rolling boil will toughen the egg protein. Also, use a gentle hand with the dough -- over mixing will toughen them too!
Flour dumplings: Mix together dry ingredients, then stir in milk and egg mixture. Batter will be thick. Take 2 metal soup spoons, dip one in the hot stock, then spoon up a dumping and drop it into the stock. Continue until all the dumplings have been added to the stock. Cover and simmer for 10 minutes,. Serve at once. (Do not stir.)
Cornmeal dumplings: Mix together dry ingredients, then cut in the butter with a fork or pastry blender. Beat the egg and milk together, then add to the dry mixture, stirring just until mixed. Drop by spoonfuls into the soup, cover and simmer 20 minutes on low heat. Serve immediately.
Southern Dumplings: whisk together the flour, baking powder and salt. Cut in the butter. Stir in the milk until a very soft and sticky dough forms. Turn the dough onto a well floured surface and knead it a few times so you can pat it out, then roll it paper thin. Allow the rolled dough to rest for 10 minutes. Cut it into half inch squares with a pizza cutter or a knife. Allow the dough to dry another 30 minutes--this step is very important, or it will disintegrate in your soup! After 30 minutes (or more), add the dumplings to the soup. Do not stir, rather swirl the pot a bit to cover the dumplings with broth. Cover and cook 7 to 10 minutes after adding the last dumpling. |
Personal
Notes: |
Personal
Notes: This was always the birthday dinner request of both of my sons. They always got it with the flour dumplings. In later years I began to experiment with dumplings, and I really like the cornmeal dumplings. The southern dumplings, which are more of a soft noodle, are new to me, and very nice!
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