Chicken and Dumplings

Thanks to Brandie's blog, The Country Cook for inspiring me to make chicken and dumplings the old-fashioned way I remember eating them as a child.  I discovered her recipe on Pinterest and recently made it to the delight of my husband.

I frequently make potato dumplings, spaetzles and a Bohemian dumpling that use eggs, which I've posted, but never this type with baking powder and rolled out dough.

Pot pies, or chicken ala king are great dishes for using leftover chicken, and now this recipe has been added to my favorites for great comfort food at little cost.

I added onions and veggies like I do for pot pies or ala king, but it really was the great dumplings I was eager to try, and so glad I did.  It can be made anytime if you have a few chicken breasts on hand;  just season, saute or poach then shred for this recipe.

Chicken and Dumplings

3 cups chicken, cooked and shredded

2 quarts chicken broth

1 cup of frozen mix veggies, like peas and carrots

1/2 cup diced onion

salt and pepper to taste

2 cups all-purpose flour

1/2 tsp. baking powder

2 Tabs. butter, cubed

milk (a little less than a cupful)

Bring chicken broth to a boil. Add shredded chicken and stir, then add veggies to simmer.  Meanwhile make dumplings. In a bowl mix baking powder and flour, cut in butter with a fork, your hands, or pastry cutter, then add milk stirring to form dough.

Turn dough onto well  floured counter, and roll out to 1/4-inch thickness, adding more flour to prevent sticking. Using a knife or pizza cutter, cut into 1-inch squares.

Bring broth up to a slow boil again and begin adding dumplings one at a time so they don't all stick together. Cook for 15 to 20 minutes. Stir frequently while adding them. The extra flour on dumplings will help thicken the broth as dumplings cook.  Taste for "doneness." Dumplings should not taste doughy, but rather more like a noodle.  Serves at least 6-8.

Estimated cost: $4.80 or less; .80 cents a serving or less.

Dumplings, Three Kinds

Homemade noodles, or pasta-like dumplings are a snap to make by simply combining flour, egg and salt with a few varied additions. They go well with chicken, turkey or pork dishes with gravy. My German grandmother was known for her fresh "dumplings," often allowing grandkids to help shape them, drop in the broth or water, then watching them form and rise to the top.

When wanting to quickly serve a fresh side dish for sauces, gravies, or add heartiness to soups and stews, try these as an alternative to relying on potatoes or dry pasta.  Make them fresh!

German Spaetzles
2 eggs
2 cups flour
1 tsp. salt
2 Tabs. softened butter

Break eggs into a bowl, add 2 egg shells of water and the butter. Beat good with a fork, then mix in flour, a little at a time. Dough will be tacky.  Drop by teaspoons into boiling broth, soup, or stew for about 8 minutes. Can roll dough in strands then snip or pull off pieces dropping into liquid. Or press through holes in a sieve, ricer, or grater for stringy noodle effect. Serves 6-8.

Potato Dumplings

Potato Dumplings
3 medium potatoes, Idaho if possible
1 beaten egg
1 tsp. salt
1/2 to 1 cup flour

Goes well with roast chicken or turkey. Instructions at this link:
http://gooddealmeals.blogspot.com/2011/11/thanksgiving-potato-dumplings.html

Bohemian Bread Dumpling

Bohemian Bread Dumpling
1 cup flour
1 egg
1 tsp. salt
1/3 cup milk
1 tsp. baking powder
1 slice of cubed toast, or 3/4 cup of croutons

Sift dry ingredients, add beaten egg, milk and cubes, mixing until dough holds together in a large ball.  If too thin, add more flour up to a half cup.  In a large pot, bring water to a boil and drop in dumpling, turn heat to low boil, cover and boil for 30 minutes without peeking.

Makes one large dumpling which can be sliced into 1/2 inch thick servings.  Goes well with sauerkraut and gravy, or liver and onion gravy. Serves 4-6.

Tip for slicing:  use a 12 to 16 inch long thread and stretch wide, pull under dumpling.  Pull ends up and cross over center to slice; repeat several times.

Estimated cost:  incredibly inexpensive, each recipe is .70 cents or less to make.