My idea of a dumpling is a fluffy biscuit-like ball that is dropped into broth, covered and cooked through. But I’ve noticed noodle-style dumplings on Food Network and ran across lots of recipes on Pinterest so decided to give them a try!
I added them to chunks of cooked chicken some sautéed onions, celery and carrots, chicken broth, a bay leaf, paprika, salt and pepper. The soup was allowed to simmer so the flavors could meld and veggies could cook. Then brought I bought it to a boil and added the dumplings , , ,
Noodle-style Dumplings
2 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup buttermilk (sour regular milk with a teaspoon of vinegar if you don’t have buttermilk on hand)
2 quarts broth (with cooked chicken or beef and veggies + seasonings)
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup buttermilk (sour regular milk with a teaspoon of vinegar if you don’t have buttermilk on hand)
2 quarts broth (with cooked chicken or beef and veggies + seasonings)
- In a bowl, combine the flour, baking powder and salt.
- Cut the butter into the dry ingredients with a fork or pastry blender.
- Stir in the milk, mixing with a fork until the dough forms a ball.
- Heavily flour a work surface. Roll or pat out until about 1/4-inch thick; cut the dumplings into small squares (about 2”x2”) with a knife or pizza cutter.
- Place on a floured tray (could be refrigerated at this point and cooked later).
- To cook them, bring the broth to a boil.
- Drop the dumplings a few at a time, stirring while you add them. The extra flour on them will help thicken the broth.
- Cook uncovered for about 15 to 20 minutes or until they not doughy tasting.
Recipe without photos . . .
Noodle-style Dumplings
2 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup buttermilk (sour regular milk with a teaspoon of vinegar if you don’t have buttermilk on hand)
2 quarts broth (with cooked chicken or beef and veggies)
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup buttermilk (sour regular milk with a teaspoon of vinegar if you don’t have buttermilk on hand)
2 quarts broth (with cooked chicken or beef and veggies)
- In a bowl, combine the flour, baking powder and salt.
- Cut the butter into the dry ingredients with a fork or pastry blender.
- Stir in the milk, mixing with a fork until the dough forms a ball.
- Heavily flour a work surface. Roll or pat out until about 1/4-inch thick; cut the dumplings into small squares (about 2”x2”) with a knife or pizza cutter.
- Place on a floured tray (could be refrigerated at this point and cooked later.)
- To cook them, bring the broth to a boil.
- Drop the dumplings a few at a time, stirring while you add them. The extra flour on them will help thicken the broth.
- Cook uncovered for about 15 to 20 minutes or until they not doughy tasting.
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