Food recipes
Homemade Chicken and Dumplings
Homemade Chicken and Dumplings Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, fluid, 1% fat, wit...
Homemade Chicken and Dumplings
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Directions:
In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Youll need a rolling pin and something to cut the dumplings with.
I like to use a pizza cutter.
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2x2.
Its okay for them not to be exact.
Just eye ball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate.
Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil.
Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth.
Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and youre done!
For more pictures and instructions, see the related link above!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Directions:
In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Youll need a rolling pin and something to cut the dumplings with.
I like to use a pizza cutter.
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2x2.
Its okay for them not to be exact.
Just eye ball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate.
Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil.
Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth.
Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and youre done!
For more pictures and instructions, see the related link above!