Wednesday, October 31, 2012

Deedee's Dumplings

Basic Recipe (Serves 12).  Made four batches for 12 people w no leftover

1 - 1/2 C Flour
1 egg
1-1/2 T Butter (Use butter instead of shortening)
1/3 C Liquid (usually chicken bouillon or broth)

Mix this in the food processor.   Roll it out and slice then into 1/2" x 3" strips.  Best to roll out the dumplings and use a lot of flour so they do not stick.  Let them sit for awhile.

Use about equivalent of 1/2 chicken per recipe.  If a pre-roasted chicken is used, take the meat off and shred it.  Thighs, etc. have better flavor.

Chicken bones put in a pan with onions, carrots, celery, put in oven to roast until it's brown.  Add some water.   Don't skimp on broth.

Deedee likes the vegetable broth.  They do two cartons of vegetable, one of beef, then chicken broth. Throw dumplings in broth for 15 minutes max.  Drop in one by one and stir.
Then throw in the shredded chicken at end and heat it up

If Quinn is present, add one batch.

Recipe came from Grandma J. She always made dumplings with flour, milk, baking soda.  Deedee cold never get hers to turn out, so Deedee played around with recipes and arrived at this final version.  

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