2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken
Directions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
The recipe calls for drop dumplings when the picture clearly shows what we call in the southern part of MO as slickers or rolled dumplings
RépondreSupprimerDumplings are easily made. What are Slickers or Rolled Dumplings??
RépondreSupprimerSlickers or rolled dumplings are where you roll the dough out like pie crust and cut it into small squares like in the above picture. It looks as though part of the instructions are missing. It says to drop the dumplings one at a time and that the extra flour will thicken the broth. There are no instructions regarding extra flour or cutting the dough into dumplings. But I think that is what was intended rather than drop dumplings straight off a spoon without extra flour.
RépondreSupprimerYes, you are right about the rolling out into a pie round and then cut like you would, for a peach cobbler. Thin pieces cooked to a slightly gooey dough is southern comfort sumptuous! Rounded chunks off a spoon usually means a bready consistency. Oh My, I am thinking of calling mama, see if she's up to making some right now!
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