dumplings

  1. ok. i got a recipe from my sil for chicken and dumplings. i have made it many times using her dumpling recipe, or biscuits, or bisquik mix. i love the taste but my dumplings tend to be a problem. they are either not soft enough or dissappear altogether. even the biscuits dissappear and they are, ya know, premade. what could my problem be. i use a big pot, but it is thin--like a stock pot. i put them in after everything else is done and cover and simmer. my hubby calls the dish chicken soup lol. it has lots of celery, bell pepper and onion too. any suggestions would be appreciated.
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  2. 9 Comments

  3. by   Rena RN 2003
    i used to do this too and my mother told me i was cooking them to death :chuckle

    she also suggested that i sprinkle a little flour in the rapidly boiling stock to make a "gravy" like stuff. she said i had way too much broth and not enough dumplin'.

    i still have trouble with them sometimes but they have turned out a little better. good luck.
  4. by   tiger
    thanks for the reply rena. i may try that. adding a little flour to make it thicker. but if i don't cook the dumplings for a little longer, they are tough. *****!!!!!
  5. by   mom2rosebudbaby
    Here's how I was taught to make dumplings and they are sooo
    delicious. Take the Texas style Buttermilk can biscuits and roll them out pretty thin and cut into strips.(roll out in a little flour on board.) Get the broth good and hot and drop the strips in and stir gently. Be careful and turn heat down to medium so they don't boil over. Continue to stir gently to prevent sticking to bottom of pan. Only takes approximately 7-15 minutes to cook.
    They are delicious!!! I also make them from the broth of pork and chuck roast that I have cooked in my pressure cooker.

    You should try it for a change from chicken. The pork and beef have more flavor. I also sprinkle some pepper and just a little salt over them. You don't have to use much salt if you have salted your roast good before cooking it.
  6. by   tiger
    rose bud, thanks. i'll try rolling them out thinner in some flour. maybe they were too fat. but i'm afraid they will dissapear even quicker. what kind of pot do you use???
  7. by   kids
    I've never rolled dumplings...I've always used a soft dough & dropped it by spoonfuls into gently bubbling broth or gravy, cover & simmer for 10-15 minutes, are always light & soft.
  8. by   tiger
    what type of pot???????
  9. by   mom2rosebudbaby
    I cook the roast in a pressure cooker but I transfer the broth into a 4 quart stainless steel dutch oven pan. Oh yeah you might have to add some water to the broth -- maybe 1-2 cups to have enough liquid to cook the dumplings in.

    Good luck, I hope this helps.

    Now I'm hungry for dumplins!!!
  10. by   tiger
    thanks. i have heard dutch oven pan but not sure what it is. will check it out!
  11. by   mom2rosebudbaby
    Sorry -- a dutch oven pan is just a big 4 quart saucepan with a lid (don't cover the dumplings though)
    You can use any kind of saucepan that is 2 quarts or larger.
    I use a 2 quart saucepan if just making dumplings with 2 cans of biscuits. If I use 3 cans of biscuits I use the 4 quart dutch oven pan.

    I always spoon out a few dumplings and cut them open to make sure they aren't still doughey and sample before calling them done.

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