Tuesday, September 28, 2010

How Do YOU Do Dumplings?

My younger daughter asked for chicken and dumplings for dinner. I love to cook, I love to cook soup, and I love my daughter, so I'm a happy camper.

But, what kind of dumplings? When some people think of dumplings they dream of those slippery, soft, eggy creations--like spaetzle, but lighter and thinner. But other people envision fluffy little bits of biscuit-like dough.

Why have to choose? I did both.

Egg-Noodle Dumplings
3 cups all-purpose flour
1 large egg
1 tablespoon butter or margarine
1/2 cup milk

Place flour, egg, and butter or margarine in the bowl of food processor. Pulse until mixture resembles fine crumbs. While motor is running, pour water through feed tube a little at a time, until mixture forms a ball.

Remove dough from processor and let rest for 10 minutes. Turn out onto well-floured surface and roll to 1/8-inch thickness. Let dough rest for 30 minutes then cut into small rectangles, about 1/2-inch by 1-inch. Cook in boiling salted water until tender, about 10 minutes. Stir cooked dumplings into hot soup 20 minutes before serving.


Fluffy Biscuit-Like Dumplings:
3/4 cups all-purpose flour
1 tsp. baking powder
1 1/2 tablespoons butter or margarine
1/4 cup plus 2 tablespoons milk

Mix flour and baking powder in mixing bowl. Cut in butter or margarine until mixture resembles fine crumbs. Stir in milk, mixing only until dry ingredients are moistened. Do not over mix. Drop by teaspoon into simmering soup. Dumplings should be no larger than a walnut. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.


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