1 cup flour
2 tea. baking powder
1 tea. sugar
1/2 tea. salt
1 Tab. butter
1/2 cup milk

Stir together flour, baking soda, sugar, and salt. Cut in butter until crumbly. Stir in milk to make soft dough.
Drop by spoonfuls into boiling stew.
Cover and simmer 15 minutes. DO NOT REMOVE LID UNTIL 15 MIN. IS UP.
Add 1 Tab. parsley to dry ingredence if desired.
Serve

By Clmcdan on Thursday, January 3, 2002 - 09:55 am:

Ok at the risk of sounding really pathetic here, it says drop into boiling stew. So you dont make them seperately? You make them in the same pan as your chicken? Sorry. I have never made these before and really dont have a clue. But I would love to try it!!

By Sunny on Thursday, January 3, 2002 - 02:15 pm:

I'm going to butt in and try to help you out.

This is how I do it. When the stew is done, bring it back to a slow boil. Mix the dumpling ingredients in a separate bowl and then drop them in the stew like a ball. So yes, you make them in the stew and they cook in the stew and are really good! Was that what you are wondering?

By Clmcdan on Thursday, January 3, 2002 - 02:48 pm:

YES! Thank you Sunny! : ) I would have made a pan of dumplings and a pan of chicken if I hadnt been told otherwise by you wise cooks!! Thanks Again!

By Sadiesadie on Saturday, November 15, 2003 - 08:58 pm:

Dumb question, about dumplings. Most people prefer the fluffy kind, but I want the kind my mom used to make -- hard, and they stick to the roof of your mouth. She used to put them in bean soup. Alas, she has Alzheimer's Disease and can't remember how to make them. Any ideas how I can make the non-fluffy kind of dumplings?

Thanks -
Sadiesadie

By Ginny~moderator on Sunday, November 16, 2003 - 07:26 am:

I found this recipe at cookbooksforsale.com

Small Hard Dumplings

2 c. flour
2 eggs
2 TB oil
1/2 c. milk

Mix flour, eggs, oil and milk. Drop into hot soup. Cook for 5 minutes covered AND 5 minutes uncovered.

My guess (I am no expert) is that it is the baking soda (or, in some recipes, maybe baking powder) that makes the dumplngs fluffy. Since this recipe has no leaving (yeast, baking soda, baking powder), it may be what you are looking for.

I am so sorry about your mother.

By Ginny~moderator on Sunday, November 16, 2003 - 07:31 am:

BTW, when I do chicken & dumplings (which I haven't for years but now that I am reminded, will do soon), I do it either in a large heavy skillet with a high domed lid or my dutch oven, which is much wider than it is deep, and let the chicken/gravy part cook down a bit first. This way I have a wide surface to drop the dumpling mix portions onto when I am ready for them, and don't have so much liquid that the dumplings sink into it. I learned the hard way that the dryer the surface of the dumpling (top and sides, of course), the fluffier the dumpling. Something about getting the liquid on the dumpling surfaces keeps them from rising as much as they cook.

Boy, I am definitely going to fix chicken & dumplings today. (I buy a pack of chicken thighs only for that purpose - when I made this a lot, I'd get them on sale as they seem to be a less "desirable" chicken portion and are often on sale as thighs only without any drumsticks.)