Tuesday, March 26, 2013

Tip Tuesday: Homemade Dumplings

Well, since today decided to be Winter.... even though it's SUPPOSED to be Spring... grrrr.... I decided that if you can't beat 'em, join 'em... and I'll go ahead and show you how we make old-fashioned dumplings.

Maybe we could declare this the last official day of crappy, wintery weather.  Maybe then spring will finally come.
OK, it was worth a shot!

So, here's how you make super easy, never fail, old fashioned dumplings:

Oh, first you're gonna want to make some sort of broth or soup.  I usually cook a whole chicken, let it cool a bit, pick off the meat, chop it up and then toss it into a big pot with the cooking broth, some more water and about six chicken bouillon cubes.  If I'm in a hurry, I'll just use chicken breast and proceed the same way at this stage.  You can also make these dumplings in just plain old broth or drop them into simmering cream of chicken soup, which is suuuper easy.

OK, now I'm really gonna show you the dumpling part:

Homemade Dumplings

 Mix about 2 cups of flour, about a tablespoon of salt.

With a fork, stir in an egg.

And enough cold water to make this.   ------------->

 It should be gooey and stretchy.  It doesn't have to be perfectly mixed.

Once your soup/broth/liquid is simmering, it's time to make the dumplings.

Using two teaspoons, drop blobs of the dough carefully into the boiling broth.  They don't have to be perfect!

This batch has 3 eggs and barely any water.
 Ruthie made this for lunch.
They'll sink at first and then start to float once they're cooked through.

At this point you can continue to simmer them until all the dumplings are floating.  It only takes about 10 minutes, or so.  Scoop one out and cut it in half just to make sure.  It should be firm and full of tiny holes, not gooey inside.

If you'd like to thicken up the broth a bit, just add a rue.  Yep, that's what you do.  Add a rue.

Put a few tablespoons of flour or cornstarch in a jar with a lid.  Add cold water.  Shake it up.  Pour it into your hot soup.  And be amazed.  

By the way, this is my GREAT grandma's pot.  I wonder how many dumplings have been made in it over the years.  Isn't that cool?

Happy SNOW day, y'all!

I guess my suntan is just gonna have to wait!

1 comment:

  1. YUMMMMMM!!! That's going on the list for next week! My mom calls these kind of dumplings "slickers."


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