Noodle-style Dumplings

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. In a bowl, combine the flour, baking powder and salt.
2. Cut the butter into the dry ingredients with a fork or pastry blender.
3. Stir in the milk, mixing with a fork until the dough forms a ball.
4. 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.
   
5. Place on a floured tray (could be refrigerated at this point and cooked later).
6. To cook them, bring the broth to a boil.
7. Drop the dumplings a few at a time, stirring while you add them. The extra flour on them will help thicken the broth.
8. 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. In a bowl, combine the flour, baking powder and salt.
2. Cut the butter into the dry ingredients with a fork or pastry blender.
3. Stir in the milk, mixing with a fork until the dough forms a ball.
4. 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. 
5. Place on a floured tray (could be refrigerated at this point and cooked later.)
6. To cook them, bring the broth to a boil.
7. Drop the dumplings a few at a time, stirring while you add them. The extra flour on them will help thicken the broth.
8. Cook uncovered for about 15 to 20 minutes or until they not doughy tasting.