Try this Chicken and Dumplings recipe
- Carbohydrate 119.61595 g
- Cholesterol 146.025929 mg
- Fat 83.3521625 g
- Fiber 4.84500007152557 g
- Protein 19.544675 g
- Saturated Fat 43.9492455125 g
- Serving Size 1 1 Serving (562g)
- Sodium 1363.04475 mg
- Sugar 114.770949928474 g
- Trans Fat 5.65200585000002 g
- Calories 1308 calories
Step-by-step
- Boil chicken in seasoned water, I added 1/2 tsp garlic powder, some liquid smoke..just a dribble, and salt and pepper and boiled the chicken till tender...about an hour.
- Scoop chicken out and drain, then take and discard skin...put in freezer to cool while you make dumplins.
- To the chicken water, pour in one can or so of evaporated milk...skip the butter, enough fat from the chicken...let simmer while you make the dough.
- put flour and shortening with a dash of baking powder in large bowl and cut together till crumbly.
- I used my large whisk since Ive lost my pastry cutter many moons ago...then add just enough cold water as you need it for a nice soft, non sticky dough.
- Roll out on floured surface and roll into thin sheet(s).
- Cut with sharp knife into squares.
- Get your soup boiling and drop the squares in one at a time...DONT STIR after adding dumplins..just press. em down a little and keep adding em in.
- Let slow boil for about 20 mins.. add the chicken that youve chopped while the dumplins was cooking...and EAT!!!
- Hubby doesnt like garlic, but he sure scarfed these down in no time!!!
- You can add veggies now and then..my daughter always liked this recipe with chopped broccoli..go figure!
Standard recipes rarely explain why cutting cold fat directly into dry flour creates the necessary structural barrier against liquid penetration, preventing the dumplings from dissolving into a thick porridge. When combining flour with a half-cup of shortening and butter, the solid fats coat the protein molecules, inhibiting excessive gluten network formation and guaranteeing a tender bite once submerged in the broth.
- Incorporate cold water gradually into the dry mixture until a soft, pliable dough forms, keeping the temperature low to prevent premature melting of the shortening fats.
- Roll the sheet out to a uniform thickness of approximately one-eighth of an inch on a heavily floured surface to ensure even rehydration during the simmer.
- Substitute a wire whisk for a missing pastry cutter by vigorously agitating the dry ingredients and fats until the mixture resembles coarse cornmeal.
- Avoid stirring the pot vigorously after dropping the cut squares into the rolling liquid; instead, gently press the pieces downward to submerge them without tearing the delicate starch matrix.
- Maintain a gentle slow boil for exactly twenty minutes to gelatinize the starches fully without over-toughening the protein structure of the poultry.
Proper temperature control during the initial poultry boil extracts maximum collagen from the bones to enrich the cooking liquid naturally. Allowing the cooked meat to chill in the freezer for fifteen minutes before chopping creates clean, uniform pieces that integrate evenly into the final dish.
