How do you make dumplings? Shortening, butter, eggs, herbs?

Regular Dumplings
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1 1/2 cups flour
1 Tablespoons baking powder
1/2 teaspoon salt
2 tablespoons shortening(butter/margarine or crisco
3/4 to 1 cup of milk

Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough. Drop by tablespoon on to the top of stew and cover and simmer on low for about 15 minutes.

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Southern Style Dumplings
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2 cups flour
3 Tablespoons butter
3/4 teaspoon salt
pinch of baking powder
Milk

Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness. Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long.

Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked.

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Parsley Bread Dumplings
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1/2 cup chopped fresh parsley
2 slices white bread, quartered
1 1/4 cups all-purpose flour
1 Tbsp. baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter, melted
Combine parsley and bread in processor; whirl until medium
size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended. 5 Drop mounded tablespoons of dumpling mixture into stew.

MOM'S CHICKEN & DUMPLINGS

1 stewing chicken or hen
1 tsp. Garlic salt
5 cups all-purpose flour
3 large eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. pepper

Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it). Cover chicken with water and close. Place 15-lb. weight on top and cook over medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone.
Mix flour, salt, 1/2 tsp. MSG and a little less than 1/2 tsp. baking powder. Blend eggs with 1-1/4 Cup *cooled* chicken stock from pot (1/3 of it should be fat). Stir into flour a little at a time. On flour-covered board, knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long possible). Stack well-floured dumplings onto plate.
In large pot, bring the rest of the stock to a boil over medium-high heat. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS!
Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Don't lift the lid for the first 10 minutes. Add 1 tsp. pepper to broth. You might need to add additional stock during the cooking process. Yield: 6 servings.

Note: This is Vicki Braun’s recipe.

Annie

It's odd, but growing up I only experienced the puffy type of dumplings. It was when I was an adult that I had my cousin Pat's dumplings at a family reunion and fell in love with the slick type. I roll them thin and cut into 1-inch squares with a pizza cutter. I drop them into simmering chicken broth seasoned with a lot of poultry seasoning, salt and pepper. Cook 10 minutes with the lid off, then 10 minutes with the lid on. After the dumplings are cooked I add in the cooked chicken pulled/cut into largish pieces and let the pot sit covered for a few minutes to reheat the chicken.

Ann

Oh, and those noodles Susie sent were pot pie noodles.

Cracker Barrel Old Country Store Dumplings

Ingredients:
2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1 C whole Milk
4 Tbsp Vegetable Oil

Preparation:
Mix above ingredients, blend them well and turn out on to a floured surface.
Knead 4 or five times and divide dough into two parts. Roll out one piece
of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large
sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes
that has been brought to boil and the bouillon cubes have been dissolved.
Cook 1 half of dumplings until just about done and strain and set aside.
Next finish the other half of the dumplings in the same way. While cooking
the dumplings you can prepare the sauce.

Dumpling Sauce

3 Tbsp Butter
4 Tbsp Flour
1/4 tsp Salt
1 C Whole Milk
2 Chicken Bouillon Cubes (crumbled)
1/2 tsp sugar
1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked)

Place butter in medium sauce pan and melt, add salt and flour, stir until
thick. Mix sugar with milk, and add to flour mixture a little at a time
and stir constantly with a whisk until thick and smooth. Remove from heat.
Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid
in which the crumbled chicken bouillon cubes have been added and stir gently,
Simmer dumplings until blended on low heat. More cooking liquid may be added
if needed.

Thank you,

Carol

I simmer the chicken with celery, carrots, onion, bay leaf, salt, pepper and water for a good long time. I then strain it all so I am left with a nice broth. The noodles/dumplings cook in this broth.

When I make my noodles/dumplings/sliders I leave a good amount of flour on them. This tends to thicken the broth to a sauce like/gravy like consistency. I add lots of salt and pepper and sometimes thyme. The result is noodles /dumplings in a very thick gravy.

Alternatively you can thicken the broth with a slurry of broth and flour and then add the sliders. Again salt and pepper liberally.

All this to say the sauce is really just the thickened up, and seasoned, broth the chicken was cooked in.

Now I want winter!!! OK no I don't I just want Chicken and Sliders! LOL