the perfect dumpling??
#1
So, I've successfully made chicken broth, cooked the chicken, all that.  I'm at the last stages of adding the dumplings.  I added them, and they disintegrated.  Very sad.  

How do I make a good dumpling?  One that lasts and perseveres?  I need dumplings that won't fall apart in the chicken stock.  How do I do this, peopleHuh?

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#2
From my delicious chicken and dumplings recipe:

2 cups flour
1 tsp. salt
1/2 cup shortening
1/2 - 1 cup ice water

Blend flour, salt, and shortening until mixture resembles corn meal. Slowly add cold water until it makes a dough (I usually only need slightly over 1/2 cup of water). Roll dough out thinly on a floured surface and cut into 1-inch strips. Cut (or just use hands) strips into bite-sized (or whatever size you want) pieces, and add them to simmering broth. Do not stir. Cook for 15 mins. Hope that helps!
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#3
Yes, but will it hold together in the brothHuh?
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#4
I don't make homemade dumplings.  I buy a few cans of cheapest buttermilk bisquits for my dumplings.  I qtr them, toss them in flour and then toss them in the pot.  They need to simmer over 45 minutes.
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#5
Nm
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#6
(11-18-2011, 08:15 PM)LaramieHirsch Wrote: Yes, but will it hold together in the brothHuh?

They've never fallen apart on me.

ETA: If you have problems where they're falling apart in the broth, then I suspect you are either using too much liquid in the dough or you are stirring them. You're not supposed to stir them while they are simmering.
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