1 1/2 cup of White Lily Self Rising flour
1/2 cup of milk
1 stick butter; melted
3 tablespoons of shortening
Shredded cheddar cheese
Mix flour, shortening, and milk. Use enough flour to make a stiff dough. Place on a bed of flour and roll out about 6.5 inches. Spread butter and then sprinkle layer of shredded cheddar cheese. Roll and cut out pin wheels. Repeat until you have used up all the ingredients. Place pinwheels on a Saran wrapped covered cookie sheet. Add an additional layer of Saran Wrap over the top and freeze.
I will link our video on how to make regulator chicken n dumplings so you will see how to do the chicken.
VIDEO HERE (25:17minutes)
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Cooking with Granny (chicken and dumplings from scratch)
Granny teaches us how to make her chicken and dumplings from scratch. Everyone who eats her dumplings love them and she loves feeding people. I hope you enjoy!
Dumpling ingredients:
Self rising flour (she prefers White Lily)
1 egg
1 cup water
Knead your flour, water, and egg into a dough.
Flour counter top and then roll out your dough. She said to roll it thin. Cut into pieces (no specific size), place on a Saran covered cookie sheet.
*Cut off extra long piece of Saran Wrap because you will have several layers of dumplings.
Once you’ve cut up all your dumplings and covered each layer with Saran Wrap, put them in the freezer. (you can do this step the day before or ever weeks before you want to cook them. They just need to be frozen for the best results)
In a pot, boil your chicken. She uses 2 legs and 2 thighs...she says the white meat has no flavor so she prefers the legs and thighs.
After chicken is cooked, remove from pot but keep the broth it made. Pick chicken from bones and add back to the broth.
Add 1 can of cream of chicken soup to broth. Salt and pepper to taste.
Bring your broth, chicken, and soup to a boil.
Gently drop in the frozen dumplings one by one. DO NOT STIR… shake the pot. After you have put all your dumplings in your broth, turn stove down to simmer and let cook for 30 to 45 minutes, shaking the pot sporadically during this time.
After simmering for 30 to 45 minutes, it’s time to enjoy!
*She suggest soaking your chicken in salt water, before you boil it, for at least a day. Doing this will pull the blood off the bone.
VIDEO HERE (23:30 minutes)
