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4:48 pm
January 15, 2009
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GeorgiaZ
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The ones from my tea room.
Dumplins
2 c. flour
1 1/2 tsp salt
6 Tbls butter
1/2 c. cold milk
Blend flour, salt and butter with pastry cutter. I use my food processor again.
Add milk and blend.
Roll out on floured surface to about 1/8" thick. Like a thick pie crust. Useing a pizza cutter cut into about 2" squares. Drop only a few at a time so they dont stick together, into the boiling broth. Bring to a boil and let simmer 20 minutes. I usually add the flour that I rolled them out in to thicken the juice some.
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5:11 pm
January 15, 2009
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Pete
| | WV | |
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| posts 7866 | |
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That sounds like my kind of dumplin! Somewhere between a biscuit and a noodle.
It's interesting that every region of the country has it's own variation on what a dumpling is. They are all good!
Wonder what would happen if you used Suzanne's Quick Mix for one cup of the flour in your recipe, Georgia? Make them just a tad fluffy without going all the way to a biscuit…
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Anulos qui animum ostendunt omnes gestemus!
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5:13 pm
January 15, 2009
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GeorgiaZ
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It probably would if it had baking powder or soda in it
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9:33 pm
January 15, 2009
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Belladonna
| | Bossier City, Louisiana | |
| Super Chicken | posts 924 | |
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Georgia, the recipe I have calls for solid Crisco (although butter could prob. be used) and for baking powder, salt, flour and milk…I think it calls for about 3/4 cups of milk, but I increase it to 1 cup, to make them more fluffy.
I do not roll mine out…I just use a TBSP. to scoop them into the hot broth…I am LAZY. LOL but, my mother rolled hers out…anyway, it works…they come out nice and fluffy. LOL Maybe one or two doughy.
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6:02 am
January 16, 2009
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WV_Hills
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I hated dumplings when I was growing up. They looked like soggy raw biscuits to me, and I couldn't see why anyone would want to eat something that looked like that. Now I really like my dumplings made like round balls and poached in the chicken broth. I've also made biscuits and floated on the top of the broth and then browned them under the broiler. Half biscuit, half dumpling.
Anyone ever try matzo balls? They are basically a dumpling made with matzo meal instead of flour. Matzo is looks just like a thin, crisp cracker made with only water and flour, no yeast or other leavening.
My best friend was Jewish, and couldn't cook if she was starving to death. I am not Jewish, but I loved my friend (now passed on) and I love to cook, so I took her mother's old recipes and learned to make matzo balls for her. The recipe is really easy – matzo crackers or matzo meal, chicken broth (or water), eggs, and pure chicken fat (schmaltz) from skimming the fat from the chicken stock. You can use oil instead of the chicken fat. Fat is better. You make the matzo mix into balls and float them in the chicken broth until they cook through and probably rise to the top of the broth. Even simpler they sell matzo mix in a package in most grocery stores.
If you want to give matzo balls a try, here's a link to a website with step-by-step directions complete with photos.
http://tinyurl.com/6×4xqu
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10:40 am
February 5, 2009
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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I make dumplings like Mama did, but instead of rolling them flat & cutting them, we just roll small balls and drop them in the pot while the broth is very hot, almost a rolling boil, don't stir, somehow this makes them gummy. When done, they will float and when you go to eat them, they are like bisquits inside. I want some right now. One of my neighbor's was from KY and he said that his mother cooked blackberries and dumplings, I haven't tried it, but this year when my blackberries get ripe, I will.
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Don't cry because it's over—smile because it happened!
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2:33 pm
February 5, 2009
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Belladonna
| | Bossier City, Louisiana | |
| Super Chicken | posts 924 | |
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Yeah, I heard "never stir them"…just plop them in in the boiling broth and cover and simmer 15 minutes. I like them fat and puffy/fluffy. I do not like rolling ANYTHING out. I am a "quick and easy" cook. LOL
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7:08 pm
February 5, 2009
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Linda
| | IN | |
| Mighty Chicken | posts 474 | |
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One of my grandmothers made the drop dumplins that puffed up and the other made hers like homemade noodle dough only cut in big squares or pulled off by the piece and smashed between her palms. If I make the drop dumplins I have learned to not stir them or they turn into dough balls. I give the pan a shake now and then so nothing sticks. I made Georgia's dumplins the other night and they got eatten up every last one. And JeannieB I learned to make the blackberry dumplings from my husbands family and it is just blackberrys cooked down with some sugar and a little water and the dumplins are just pie crust rolled a little thick and cut into squares and dropped in and simmered until they are cooked. I don't know if that is what you are talking about or not.
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7:16 pm
February 5, 2009
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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Linda, I think that was how he described them. I have thornless blackberry plants and usually make jelly with the berries. I love blackberry cobbler, but I think the thornless ones have larger seeds. But I will try the dumplings this year. Males my mouth water thinking about spring, cobblers and jelly. I do have a lot of blueberries in the freezer, might make blueberry jam one weekend soon.
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Don't cry because it's over—smile because it happened!
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8:00 pm
February 5, 2009
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Pete
| | WV | |
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| posts 7866 | |
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Hmmm. The dumplins in fruit reminds me of a desert I was served occasionally in years past. Yes, it was definitely pie crust pieces dropped into the boiling fruit, or compote. Wonder if this didn't develop as a way to use up scraps of pie crust? You know how our grams didn't waste a thing…
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Anulos qui animum ostendunt omnes gestemus!
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8:32 pm
February 5, 2009
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Jayne
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My dad used to take the spare pie crust dough and flatten it out, then sprinkle brown sugar and cinnamon on it, then bake it. He would let us eat the whole piece to ourselves. Oh, my dad was the pie maker in the family.
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9:15 pm
February 5, 2009
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Linda
| | IN | |
| Mighty Chicken | posts 474 | |
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My grandma use to sprinkle the cinnamon and sugar on the pie crust scraps and roll them up pin wheel style and cut them in slices and bake them. I haven't done that in years.
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10:14 pm
February 5, 2009
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Jayne
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