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Old 02-11-07, 09:17 AM   #1
Hammertoe
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Chicken and Dumplings...

This Northerner attempted to make Chicken and Dumplings last night...

It did not turn out to bad but the dumplings were flat and dense. I thought they were supposed to be fluffy...

My wife said they were not like her mothers. My kids did not say a thing (but ate two bowls)...

Any hints to making a fluffy dumpling...

Edit...Title should read Dumplings...I do not know what a Dunmpling is...
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Old 02-11-07, 09:20 AM   #2
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Funny you should talk about Chicken and Dumplings! Guess what Crazylady is making for dinner tonight? C&D!
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Old 02-11-07, 09:21 AM   #3
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Quote:
Originally Posted by Hammertoe
This Northerner attempted to make Chicken and Dumplings last night...

It did not turn out to bad but the dumplings were flat and dense. I thought they were supposed to be fluffy...

My wife said they were not like her mothers. My kids did not say a thing (but ate two bowls)...

Any hints to making a fluffy dumpling...

Edit...Title should read Dumplings...I do not know what a Dunmpling is...
I made some before because I love Chicken and Dumplings. Mine did not turn out that great, but my grandmother told me later to keep the pot covered until the dumplings were ready (about 10 mins). The recipe was:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg, beaten
1 cup milk
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Old 02-11-07, 10:35 AM   #4
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Ahhhh, chicken and dumplins. Our traditional Christmas meal.
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Old 02-11-07, 11:49 AM   #5
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keeping the covered is the BIGGIE!!
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Old 02-11-07, 12:17 PM   #6
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Where I grew up, we call it "chicken and pastry," and it's fairly flat and dense. And we add black pepper to the whole pot to give it a nice little kick. Mmm! I could just eat the pastry, and skip the chicken!
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Old 02-12-07, 04:49 AM   #7
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I only used flour and ice cold water to make the dumplings...

I see how Bisquick or adding some baking soda would make them fluff right up...

Oh and the recipe I used said do not cover...

See how much the Food Network knows...

Thanks for the help. I will try again once the left overs are gone...
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Old 02-12-07, 08:16 AM   #8
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The definition of "dumpling' is more a spectrum than a discrete identity. I was reared in Small Town USA which was settled by the English who immediately got a whole Heidelberg neighborhood to pull up its skirts and move in as an experienced diligent workforce. For that reason, the Eternally Holy and Much Revered Anglican-Lutheran Dumpling ranged from those lighter-than-air puffy clouds floating like angels [die Weise Angel?] over kraut to the 1/4-inch diamond-shaped armor slabs in chicken gravy that [I swear] bomb squads wear. They all have their place. My advice is to experiment and allow for the huge difference in the definition. OH. . .and don't forget the dash of nutmeg!! Mmmmmm. . .nutmeg.

I think I know what's for dinner this evening.
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Old 02-12-07, 09:21 AM   #9
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Come to the south and get some good dumplings. But I am proud you are doing a tasty southern dish! Did you make some cornbread and chunk it up in a glass of milk or buttermilk and eat it?! If not you don't know what you rmissing.
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Old 02-12-07, 02:09 PM   #10
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Come to the south and get some good dumplings. But I am proud you are doing a tasty southern dish! Did you make some cornbread and chunk it up in a glass of milk or buttermilk and eat it?! If not you don't know what you rmissing.
What about the apple butter and the cider. We use to drive up to Maggie Valley everyyear and get the apple cider.
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Old 02-12-07, 02:38 PM   #11
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Quote:
Originally Posted by msheron
Come to the south and get some good dumplings. But I am proud you are doing a tasty southern dish! Did you make some cornbread and chunk it up in a glass of milk or buttermilk and eat it?! If not you don't know what you rmissing.
Mmm. Navy beans, cornbread and milk. +1
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Old 02-12-07, 06:07 PM   #12
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I love southern cooking! Ohhhh, apple butter. Moose Cafe has some of the best!
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Old 02-12-07, 07:08 PM   #13
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I have that for dinner a lot.

Nothing beats biscuits and gravy=D
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Old 02-12-07, 07:36 PM   #14
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I made them for the first time last week. This is the recipe I used for the dumplings:

1 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
dash teaspoon white or black pepper (I used white)
1 egg, well beaten
1 tablespoons melted butter
1/3 cup milk

Sift dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done.

I made them like this size, and I thought they were a little too big, but they fluffed up pretty nice and light.
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