Best Pats Dumplings Recipes

PALT

Steps:

• Skin and cube the pork belly. Add some salt (not the 2 tbsp).
• Add the pork and braunschweiger to a mixing bowl. Combine thoroughly.
• Fill a large pot with water, add some salt (not the 2 tbsp). Bring to a boil on medium.
• Peel the potatoes, grate them, and drain most of the liquid.
• Get another mixing bowl. Add the potatoes, flour and 2 tbsp of salt. Work until the dough is slightly sticky.
• Divide the dough into pieces, about tennis ball size. Flatten them, make an indentation in the middle, and add a generous spoon of pork filling. Pinch the dough at the top to seal.
• Drop the palt into the pot of boiling water. Boil for 40-60 minutes, stirring occasionally so they don't stick to the bottom.
• Serve with a pat of butter, lingonberry jam, and a glass of cold milk on the side.
• Peel and quarter the beets. Put on a microwave safe dish and cover with a damp paper towel.
• Microwave for 6-10 minutes, or until the beets can be easily pierced with a fork. Drain and let them cool.
• Finely dice the beets. Add to a pan with sugar, diced ginger, and the juice of 1 lemon.
• Simmer for 40 minutes until thick and syrup like, stirring occasionally so the sugar doesn't burn.
• Transfer to a prepared mason jar (a jar that has been sanitized so the jam stays good) and let it cool down. Use whenever you want jam!

SLOW COOKER CHICKEN & DUMPLINGS

Steps:

• 1. Optional you can spray the inside with PAM spray to prevent any sticking. Add your pre-washed seasoned chicken to your slow cooker. Turn your slow cooker (Crock Pot) on high.
• 2. Add all of your remaining ingredients - except your biscuits. You can slow cook for 6-8 hrs on low or 4 hrs on high (I do the quick time - my kids & I get impatient).
• 3. Once the time cooked is up, use two forks to shred the chicken.
• 4. Then add your diced biscuits to your slow cooker. Stir. Cook an additional 30 minutes to 1 hour. I cook mine an additional hour to make sure the biscuits were done.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

NEELY'S CHICKEN AND DUMPLINGS

Steps:

• In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
• Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
• Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
• Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.