Homestyle Dumplings
Here is how to make a super easy super quick and super good Homestyle Dumplings recipe It requires 1 can of chicken broth and 10 refrigerated biscuits and thats all Oh and some instructions
Here is how to make a super easy super quick and super good Homestyle Dumplings recipe It requires 1 can of chicken broth and 10 refrigerated biscuits and thats all Oh and some instructions
- Carbohydrate 0.969976666666667 g
- Cholesterol 0 mg
- Fat 1.16525583333333 g
- Fiber 0.00441666666666667 g
- Protein 3.7015 g
- Saturated Fat 0.000163333333333333 g
- Serving Size 1 1 Serving (685g)
- Sodium 2802.16858333333 mg
- Sugar 0.96556 g
- Trans Fat 1.16473583333333 g
- Calories 27 calories
Step-by-step
- Pour the 14.5 oz. can of chicken broth into a medium-sized pot.
- Now, use kitchen shears to cut each of the 10 biscuits into quarters and place them in the chicken broth.
- At this point, place your broth and biscuit pieces over heat and bring them to a boil over medium heat, stirring occasionally.
- This will take about 3 minutes.
- Continue to cook for about 7 or 8 more minutes, stirring occasionally.
- The dumplings are done when the broth is thickened and the dumplings have hardened up a bit.
- Pour the dumplings, along with their gravy into a serving bowl.
- When serving, top with freshly ground black pepper.
- Excellent with a meal, or just when you want to curl up on the sofa with some comfort food
Traditional rolled pasta dough relies on a careful ratio of all-purpose flour and eggs, requiring a rolling pin and a generous dusting of bench flour to achieve chew. This shortcut method dispenses with scratch-made dough entirely, substituting canned biscuits to mimic the comforting thickness of southern-style dumplings with a fraction of the labor.
- Kitchen shears speed up portioning significantly; cut each round into quarters directly over the pot to retain loose flour that will later help thicken the cooking liquid.
- Maintaining a moderate medium heat prevents the exterior of the dough pieces from turning gummy before the interior starches have fully gelatinized.
- Stirting occasionally is mandatory during the initial eight-minute simmer, because raw starch released from the biscuit pieces settles quickly and burns easily against the bottom of a medium pot.
- Grinding fresh black pepper directly over the final bowl cuts through the rich, heavy sodium profile inherent in canned broth and commercial dough.
Success ultimately hinges on letting the simmering liquid reduce sufficiently to starch the gravy. Pulling the pot off the heat too early leaves behind a thin broth that fails to coat the back of a spoon.
