"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Dumplings Recipe

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This recipe for Dumplings, by , is from The Cochran-Proses Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ola Cochran (Little Mama)

Category:
Category:

Ingredients:  
Ingredients:  
Chicken - save the chicken stock
Cream of chicken soup (I get the large can and add a little chicken stock or water if it looks too thick)
Hungry Jack Biscuits (buttermilk biscuits in a refrigerator roll)
Salt pepper flour

Directions:
Directions:
Boil chicken, remove from stock and cool and remove from bone. Add a can of Cream of Chicken soup to the stock and boil. Pinch biscuit dough into small pieces roughly 2x2 inches or less, flatten with fingers, drag them through the flour, drop one at a time into boiling stock. Turn down the heat, cover until ready to serve. Be sure dumplings are done before adding chicken to the pot.

Number Of Servings:
Number Of Servings:
5-10. Depends if the people dumplings.
Personal Notes:
Personal Notes:
When Michelle Cochran Proses Hoffman was born, I asked my grandmother for her family recipe for dumplings. I was expecting a generations old, southern home cooking recipe. She must have made modern adjustments!
I put flour, salt and pepper in a plate then dredge the pieces of flattened dough so all sides get covered. I served it at holiday meals using the turkey drippings to make stock. I did not add meat to the dumplings. People tend to love them or not like them. Not much middle ground.

 

 

 

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