Chicken and dumplings are a favorite at our house but we always make fluffy dumplings. I had some time on my hands last week and decided to venture out and make rolled dumplings. They are a little more work but were fabulous. Now you can have your choice depending on how much effort you want to put into your dumplings. You can’t miss with either version.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1½ teaspoon fresh parsley or 1 teaspoon dried parsley, crushed
- 1 teaspoon garlic powder
- 2½ tablespoons + 1 teaspoon (1/6 cup) solid vegetable shortening, room temperature
- ⅓ cup milk
Sift or whisk flour, baking powder, salt, pepper, parsley and garlic powder in a mixing bowl. Cut the shortening into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Add the milk a little at a time until you have a ball of workable dough. Knead dough several times until it is fairly smooth. Be careful not to overwork or dough will be tough.
Roll out dough, with a floured rolling pin,on a floured board, waxed or parchment paper, or counter to about 1/8” thick. Cover the dough with a tea towel. Dry for several hours or overnight.
Slice dough into narrow strips (about 1” wide). Tear strip into 2-3” pieces as you drop it into simmering soup, cover and let simmer for 10-15 minutes without removing lid. Noodles will be tender and delicious.
Recipe for chicken soup is on page 35 of Down Home Delicious cookbook and on tomorrow’s blog. When you don’t have time or energy to make soup you can use 8 cups high quality canned chicken broth to cook dumplings. Have left over cooked chicken? Remove skin and bones and throw it in the broth.
This is a lovely dish for those who crave chicken pot pie but don’t want the work. It is more time efficient and equally delicious all year round.