Best Dumplings Supreme Recipes

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
• In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
• For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
• For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
• For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
• Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
• Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

BEST EVER CHICKEN AND DUMPLINGS

Steps:

• For the Roasted chicken:.
• Preheat oven to 375°F.
• Remove neck and giblets from cavity of chicken and discard them.
• Rinse the chicken and cavity with cold water inside and out.
• Pat dry with paper towels.
• Season body and cavity of chicken generously with salt and pepper.
• In small bowl mash together the lemon juice, chopped herbs, and butter.
• Rub the herbed butter all over the chicken as well as under the skin.
• Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
• Tie the chicken legs with twine.
• Roast in oven breast side up for 1 hour or until done and no longer pink.
• Shred the meat when cool enough to handle.
• Discard the skin and SAVE the chicken bones for the stock.
• Chicken Stock:
• Coat a large stockpot with olive oil.
• Place over medium heat.
• Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
• Simmer for 1 hour.
• Strain the stock to remove the solids and set aside.
• Dumplings:
• Sift the dry ingredients in a large bowl.
• In a small bowl lightly beat the eggs and milk together.
• Pour the liquid in the dry ingredients and gently fold.
• Mix just until the dough comes together.
• It should be thick and cake like.
• Cover and set aside while making sauce.
• Supreme Sauce:.
• Melt butter and heat the oil over medium heat in dutch oven.
• Add carrots, celery, garlic, and bay leaves.
• Saute until vegetables are soft (about 5 minutes or so).
• Stir in the flour to make a roux.
• Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
• Slowly stir in chicken stock, one cup at a time.
• Stir well after each addition.
• Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
• Stir in heavy cream.
• Fold reserved shredded chicken in sauce and bring up to a simmer.
• Add salt and pepper to taste.
• Dumplings:.
• Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
• The dumplings should cover the top of sauce but not be touching or overcrowded.
• Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

FANTASTIC CHICKEN & DUMPLINGS

Steps:

• Roasted Chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
• In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
• Chicken Stock: To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
• Dumplings: To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
• Supreme Sauce: To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
• Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
• Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
• Season with freshly cracked black pepper and garnish with chopped parsley before serving.

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

DUMPLINGS SUPREME

Steps:

• Put a large saucepan of water on stove to boil. I would turn it down to medium high once it begins to boil. Meanwhile.....
• Place flour in a mixing bowl, and add all the dry ingredients. Mix up well and add the milk. This dough should be wet, but yet it should hold the mixture together.
• Drop by large spoonfuls into a pan of boiling water. DO NOT PUT IN WATER IF IT IS NOT BOILING! I use a chop stick to turn the dumpling over and check it to see if the middle is no longer doughy. Cooking time should be about 3-5 minutes.
• Take out of the water and add to soup, I make homemade chicken, beef, turkey, even a nice tomato soup will be good with the dumplings. Let it simmer a couple of minutes to absorb flavor of soup. Spoon in individual bowls and serve. Takes the place of serving a bread with the soup.
• Tip: I have tried cooking the dumpling along with the soup and it just doesn't turn out the same...so cook it first in water..then add to soup.