Fluffy Bread Dumplings

jmcquown said:

For sf, upon request. These are not the rolled dumplings so commonly known
in chicken & dumplings.

LOL! That's the way I make them and put in my chicken fricasse, aka
chicken and dumplings. I have *never* heard dumplings called "bread"
dumplings before tonight, so I thought you actually used BREAD as an
ingredient!

However, to my knowledge - I've never seen or tasted a rolled dumpling
though, so.... hint, hint, hint.

😉
--

Practice safe eating. Always use condiments.

sf said:

jmcquown said:

For sf, upon request. These are not the rolled dumplings so
commonly known in chicken & dumplings.

LOL! That's the way I make them and put in my chicken fricasse, aka
chicken and dumplings. I have *never* heard dumplings called "bread"
dumplings before tonight, so I thought you actually used BREAD as an
ingredient!

However, to my knowledge - I've never seen or tasted a rolled dumpling
though, so.... hint, hint, hint.

😉

Rolled dumplings are like very thick noodles.

2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbs. vegetable shortening
3/4 c. buttermilk

Blend ingredients together and then turn out onto a lightly floured board.
Roll the dough out to about 1/4" thick. Cut into 2 by 1/2 inch pieces.
Drop into bubbling broth. Cook about 10 minutes, stirring occasionally.
These are sort of 'gummy' rather than fluffy dumplings and are common in
southern chicken & dumplings.

Jill

sf said:

jmcquown said:

For sf, upon request. These are not the rolled dumplings so
commonly known in chicken & dumplings.

LOL! That's the way I make them and put in my chicken fricasse, aka
chicken and dumplings. I have *never* heard dumplings called "bread"
dumplings before tonight, so I thought you actually used BREAD as an
ingredient!

However, to my knowledge - I've never seen or tasted a rolled dumpling
though, so.... hint, hint, hint.

😉

Cornmeal Dumplings

1/2 c. cornmeal
1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2-1/2 Tbs. cold unsalted butter
1/2 c to 3/4 c. milk

Combine dry ingredients; cut in butter with a fork until mixture resembles
course meal. Gradually add milk until well blended. Drop by teaspoonful
into hot chicken stew and simmer about 10 minutes.

Jill

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

sf said:

jmcquown said:

For sf, upon request. These are not the rolled dumplings so
commonly known in chicken & dumplings.

LOL! That's the way I make them and put in my chicken fricasse, aka
chicken and dumplings. I have *never* heard dumplings called
"bread" dumplings before tonight, so I thought you actually used
BREAD as an ingredient!

However, to my knowledge - I've never seen or tasted a rolled
dumpling though, so.... hint, hint, hint.

😉

Cornmeal Dumplings

1/2 c. cornmeal
1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2-1/2 Tbs. cold unsalted butter
1/2 c to 3/4 c. milk

Combine dry ingredients; cut in butter with a fork until mixture
resembles course meal. Gradually add milk until well blended. Drop
by teaspoonful into hot chicken stew and simmer about 10 minutes.

Jill

[crying]

Andy

sf said:

jmcquown said:

For sf, upon request. These are not the rolled dumplings so commonly known
in chicken & dumplings.

LOL! That's the way I make them and put in my chicken fricasse, aka
chicken and dumplings. I have *never* heard dumplings called "bread"
dumplings before tonight, so I thought you actually used BREAD as an
ingredient!

However, to my knowledge - I've never seen or tasted a rolled dumpling
though, so.... hint, hint, hint.

😉

Bread Dumplings made with stale white bread or Kaiser Rolls are part
of both Czech and Austrian Cuisine. There are many different recipes,
with or without yeast, with or without baking powder, with or without
onions, the bread is or is not fried before making the dough, etc,
etc. You can look up many of these recipes on Google. Here is their
Austrian Dumpling page, there is another one for Czech Dumplings.

There is nothing like a good Semmelknoedel with roasted pork or
roasted duck or other roasts, but it has to be a dish with plenty of
gravy.

Jill, if you see this post, don't you have an Austrian cook book? If
so, there should be a good bread dumpling recipe in it.

http://www.google.com/search?hl=en&q=Austrian+Bread+Dumplings&btnG=Google+Search

http://www.google.com/search?hl=en&lr=&q=Czech+bread+dumplings&btnG=Search

Margaret Suran said:

sf said:

jmcquown said:

For sf, upon request. These are not the rolled dumplings so
commonly known in chicken & dumplings.

LOL! That's the way I make them and put in my chicken fricasse, aka
chicken and dumplings. I have *never* heard dumplings called
"bread" dumplings before tonight, so I thought you actually used
BREAD as an ingredient!

However, to my knowledge - I've never seen or tasted a rolled
dumpling though, so.... hint, hint, hint.

😉

Bread Dumplings made with stale white bread or Kaiser Rolls are part
of both Czech and Austrian Cuisine. There are many different recipes,
with or without yeast, with or without baking powder, with or without
onions, the bread is or is not fried before making the dough, etc,
etc. You can look up many of these recipes on Google. Here is their
Austrian Dumpling page, there is another one for Czech Dumplings.

There is nothing like a good Semmelknoedel with roasted pork or
roasted duck or other roasts, but it has to be a dish with plenty of
gravy.

Jill, if you see this post, don't you have an Austrian cook book? If
so, there should be a good bread dumpling recipe in it.

I do indeed have an Austrian cookbook! You sent it to me, years ago! I was
simply chatting with sf (Barbara) and those dumplings I posted about are
called "bread dumplings" here in the southern U.S. And I thank you again,
and again and again for the cookbook! You are truly a great lady and a good
friend. I wish I could get to New York to meet you!

Jill

jmcquown said:

in chicken & dumplings. My Scottish grandmother, Hannah Douglas Brown, put
dumplings in her beef stew. This is the recipe for simple dumplings.

1-1/2 c. flour
2 tsp. baking soda
3/4 tsp. salt
3 Tbs. vegetable shortening
3/4 c. milk

Blend together the dry ingredients. Cut the shortening into the dry
mixture. Stir in the milk until mixture is blended. Drop by teaspoonfuls
into hot bubbling soups and stews. Cook for 10 minutes covered, then
uncovered 10 minutes. Remove to a warm bowl and serve on top of bowls of
hot soup or stew.

Crash thanks you!
Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Andy said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

sf said:

On Mon, 10 Apr 2006 01:05:25 -0500, jmcquown wrote:

> For sf, upon request. These are not the rolled dumplings so
> commonly known in chicken & dumplings.
LOL! That's the way I make them and put in my chicken fricasse, aka
chicken and dumplings. I have *never* heard dumplings called
"bread" dumplings before tonight, so I thought you actually used
BREAD as an ingredient!

However, to my knowledge - I've never seen or tasted a rolled
dumpling though, so.... hint, hint, hint.

😉

Cornmeal Dumplings

1/2 c. cornmeal
1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2-1/2 Tbs. cold unsalted butter
1/2 c to 3/4 c. milk

Combine dry ingredients; cut in butter with a fork until mixture
resembles course meal. Gradually add milk until well blended. Drop
by teaspoonful into hot chicken stew and simmer about 10 minutes.

Jill

[crying]

Andy

And well you might cry. Nobody cooks for us like that anymore!

Margaret Suran said:

There is nothing like a good Semmelknoedel with roasted pork or
roasted duck or other roasts, but it has to be a dish with plenty of
gravy.

Oh, man... you're making me hungry! Sounds yummy!
--

Practice safe eating. Always use condiments.

jmcquown said:

sf said:

jmcquown said:

For sf, upon request. These are not the rolled dumplings so
commonly known in chicken & dumplings.

LOL! That's the way I make them and put in my chicken fricasse, aka
chicken and dumplings. I have *never* heard dumplings called "bread"
dumplings before tonight, so I thought you actually used BREAD as an
ingredient!

However, to my knowledge - I've never seen or tasted a rolled dumpling
though, so.... hint, hint, hint.

😉

Cornmeal Dumplings

1/2 c. cornmeal
1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2-1/2 Tbs. cold unsalted butter
1/2 c to 3/4 c. milk

Combine dry ingredients; cut in butter with a fork until mixture resembles
course meal. Gradually add milk until well blended. Drop by teaspoonful
into hot chicken stew and simmer about 10 minutes.

Oh, my goodness... that's a twofer and a MUST TRY for me!

Thanks!
🙂
--

Practice safe eating. Always use condiments.

Rolled dumplings (aka "slickers"😉
This was my great-great-grandmother's recipe and they are delicious!
1 c. very rich COLD chicken broth; 1 large egg; flour
Set the broth out to warm just a bit (no more than 10 minutes); beat in
the egg. Add enough regular flour to make a fairly stiff but not sticky
dough. Form into a ball; wrap in Saran (I'm sure she used something
like waxed paper) and refrigerate for several hours or overnight. When
ready to make them, take the dough out of the refrigerator and let it
set out for about 15 minutes or so. Pour enough rich chicken broth to
measure about 4 to 6" into a large heavy pot. Bring to a gentle boil;
taste & adjust seasoning if neessary. (If desired, you can add some
cooked, cubed chicken to the broth at this point; we always served the
chicken separately.) Cut the dough into fourths. Roll out each piece
of dough on a lightly floured board until VERY thin; cut into about 3"
squares. Roll & cut ALL the dough at one time. Drop the squares into
the boiling broth one at a time. Gently "move" the dumplings around
with a wooden spoon or wooden dumpling paddle, being careful not to
break the dumplings. Dumplings should be nice & tender in about 5
minutes or so (done correctly, these are NOT gummy or sticky). Remove
from heat; let set 5 minutes and serve immediately. Enjoy! Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

jmcquown said:

sf said:

On Mon, 10 Apr 2006 01:05:25 -0500, jmcquown wrote:

Rolled dumplings are like very thick noodles.

2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbs. vegetable shortening
3/4 c. buttermilk

Blend ingredients together and then turn out onto a lightly floured board.
Roll the dough out to about 1/4" thick. Cut into 2 by 1/2 inch pieces.
Drop into bubbling broth. Cook about 10 minutes, stirring occasionally.
These are sort of 'gummy' rather than fluffy dumplings and are common in
southern chicken & dumplings.

Thanks, Jill... I'm making a special folder called "dumplings" in my
computer's recipe file. 🙂 Will try rolled dumplings (aka: thick
noodles) the next time I make chicken.
--

Practice safe eating. Always use condiments.

Carol Garbo said:

Rolled dumplings (aka "slickers"😉
This was my great-great-grandmother's recipe and they are delicious!
1 c. very rich COLD chicken broth; 1 large egg; flour
Set the broth out to warm just a bit (no more than 10 minutes); beat in
the egg. Add enough regular flour to make a fairly stiff but not sticky
dough. Form into a ball; wrap in Saran (I'm sure she used something
like waxed paper) and refrigerate for several hours or overnight. When
ready to make them, take the dough out of the refrigerator and let it
set out for about 15 minutes or so. Pour enough rich chicken broth to
measure about 4 to 6" into a large heavy pot. Bring to a gentle boil;
taste & adjust seasoning if neessary. (If desired, you can add some
cooked, cubed chicken to the broth at this point; we always served the
chicken separately.) Cut the dough into fourths. Roll out each piece
of dough on a lightly floured board until VERY thin; cut into about 3"
squares. Roll & cut ALL the dough at one time. Drop the squares into
the boiling broth one at a time. Gently "move" the dumplings around
with a wooden spoon or wooden dumpling paddle, being careful not to
break the dumplings. Dumplings should be nice & tender in about 5
minutes or so (done correctly, these are NOT gummy or sticky). Remove
from heat; let set 5 minutes and serve immediately. Enjoy! Carol

Thanks Carol!
PS: You should change that nick to Carol Gobble.
--

Practice safe eating. Always use condiments.

Damsel in dis Dress said:

jmcquown said:

in chicken & dumplings. My Scottish grandmother, Hannah Douglas
Brown, put dumplings in her beef stew. This is the recipe for
simple dumplings.

1-1/2 c. flour
2 tsp. baking soda
3/4 tsp. salt
3 Tbs. vegetable shortening
3/4 c. milk

Blend together the dry ingredients. Cut the shortening into the dry
mixture. Stir in the milk until mixture is blended. Drop by
teaspoonfuls into hot bubbling soups and stews. Cook for 10 minutes
covered, then uncovered 10 minutes. Remove to a warm bowl and serve
on top of bowls of hot soup or stew.

Crash thanks you!
Carol

Crash is welcome! I never met anyone else who likes dumplings in beef stew.
Grandma was a wise woman; it's yet another way to stretch a meal 😉

Jill

jmcquown wrote on 10 Apr 2006 in rec.food.cooking

Quoted message said:

Damsel in dis Dress said:

jmcquown said:

in chicken & dumplings. My Scottish grandmother, Hannah Douglas
Brown, put dumplings in her beef stew. This is the recipe for
simple dumplings.

1-1/2 c. flour
2 tsp. baking soda
3/4 tsp. salt
3 Tbs. vegetable shortening
3/4 c. milk

Blend together the dry ingredients. Cut the shortening into the
dry mixture. Stir in the milk until mixture is blended. Drop by
teaspoonfuls into hot bubbling soups and stews. Cook for 10
minutes covered, then uncovered 10 minutes. Remove to a warm bowl
and serve on top of bowls of hot soup or stew.

Crash thanks you!
Carol

Crash is welcome! I never met anyone else who likes dumplings in beef
stew. Grandma was a wise woman; it's yet another way to stretch a meal
😉

Jill

I used to be fed by my neighbour when I was in grade school cause mom
worked...A common meal was dumplings mixed with bread cubes fried with
onions...To this day I miss that.

--
-Alan