I meant to post the recipe for the Southern Style Dumplings to go with Friday’s post. I actually have three different dumpling recipes that I use, depending on the mood. The Bread and Parsley Dumpling and the regular Drop “fluffy” dumpling are both good in Beef stews too. I grew up eating “Bisquick Dumplings” . The only kind my mother knew how to make. Homemade ones are much better.
You can also add a little cornmeal or Parmesan cheese to the regular dumplings. Makes for a nice change.
This is just a basic outline for the Stew. I never really measure anything when making any kind of stew. Just use it as a guide.
4 to 6 Chicken Breasts (or legs and thighs
Or a whole chicken, cut up)
5 to 6 whole small cooking onions
2 or 3 stalks of celery
2 or 3 potatoes – halved or quartered (Do not use potatoes in stew if making Southern Style dumplings. I make mashed potatoes to serve with Southern style dumplings)
1 clove of garlic
1 bay leaf
Optional: Other vegetables, green beans, rutabaga/turnip, peas, carrots, etc…
Add chicken to a pot and cover with chicken broth or combination of
water and broth.
Add 1 garlic clove, a few sprigs of thyme and bay leaf. Cook for 15
minutes and add whole peeled onions, celery cut into 1 1/2 inch pieces
and simmer until onions are tender. Remove Chicken from pot and
separate meat from bones. Add chicken back to pot. Add vegetables and simmer until vegetables half cooked.
Now add what ever dumpling recipe you are using and simmer until
dumplings are cooked.
If you like your stew thicker, mix some flour and milk or cream in a
jar and pour into hot stew. Stir to make sure there are no lumps.
1 1/2 cups flour
1 Tablespoons baking powder
1/2 teaspoon salt
2 tablespoons shortening/butter
3/4 to 1 cup of milk
Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough. Drop by tablespoon on to the top of stew and cover and simmer on low for about 15 minutes.
Southern Style Dumplings
2 cups flour
3 Tablespoons butter
3/4 teaspoon salt
pinch of baking powder
Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness. Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long.
Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked.
Parsley Bread Dumplings
1/2 cup chopped fresh parsley
2 slices white bread, quartered
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter, melted
Combine parsley and bread in processor; whirl until medium
size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended. 5 Drop mounded tablespoons of dumpling mixture into stew.