Mama Georgies Homemade DumplingsFrom goocran7 8 years ago
How to make it
- If you want chicken pieces and fresh broth, boil a whole chicken until done. If not, use canned broth. (Do not use the clear broth)
- Beat the egg in large bowl.
- Add salt and pepper to taste
- Add 2/3 cup chicken broth. Mix.
- Slowly add flour until you have dough.
- Take dough out of bowl and place on rolling mat (or flour coated aluminum foil)
- Knead in more flour until dough is no longer sticky. Don't add too much or dumplings will be hard.
- Break off a tennis ball size amount of dough. If there is any stickiness, slowly knead in more flour.
- Roll out dough on a lightly floured non-stick surface. I flip and roll many times, until it is so thin you can almost see through it.
- I use a pizza cutter to cut into strips, then in smaller pieces.
- Layer the strips on a wax paper lined cookie sheet. Once a layer is full, add more wax paper and start another layer.
- Repeat until all dough is gone.
- You can either freeze them stacked this way for up to a month, or cook right then.
- If you freeze, wrap tightly with aluminum foil made for the freezer. Dumplings can go straight from the freezer into the pot, no need to thaw.
- Bring broth to a roiling boil. You want enough broth to make sure all dumplings are covered and not crowded. I use a large pan or stock pot.
- Add 1 stick butter to broth for flavor and to prevent sticking.
- Quickly add dumplings into boiling broth. You can add more broth if you see it is needed.
- Try to stir only to prevent sticking. Over stirring will cause soggy dumplings.
- Add more salt and pepper to taste.
- Boil dumplings until they are cooked all the way through, usually 7-10 minutes at a full boil.
- Remove from heat to prevent over cooking.
- Add chicken pieces if desired.
- Refigerate leftover dumplings. Reheat in microwave. More broth can be added when reheating if dumplings seem dry.
The Cookgoocran7 White House, TN
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