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)
When I came home from Nam the next day my mother said what would you like for supper. She said make it something special. I said, Chicken and Dumplings. She said, you sure? I said, absolutly.
ReplyDeleteI love good chicken and dumplings, but my last visit to a Cracker Barrel a year or two ago ruined me forever. I ordered it late in the day, and it must have been cooking all afternoon. The dumplings had congealed into hard paste. I sent it back and left. Stuff was NASTY.
ReplyDeleteMight try this recipe.
Chicken and dumplings is one of those family favorite meals from childhood, like beans and cornbread. Our mom did her dumplings rolled and flat style, like thick, toothsome noodles. I've found that Grandma's frozen homestyle egg noodles are a close approximation. I always add some half and half or milk and butter to make them extra rich, like Mama's.
ReplyDeleteIf you have to resort to canned chicken and dumplings Lucks makes the best Sweet Sue's are okay but I drive to a different store to get Lucks. Always throw in a can of chicken like comes in.
ReplyDeleteCanned biscuits work for dumplings too but you can't beat homemade
ReplyDeleteMy Sweet Little Wife makes astoundingly good chicken and dumplings. Takes her all day, but we always have enough to get two more big meals out of it. Just freeze what's left, and thaw as required!
ReplyDeleteA word to the wise. If your wife is making dumplings never, ever take the top off the pot and say, Whats fer supper? The dumplings will fall gentleman. And you will have a very angry wife.
ReplyDeleteI've had southern style dumplings and was never a fan. They remind me of large pasta wads. I grew up on the northern style which is a lighter biscuit style cooked on top of the broth.
ReplyDelete