Hey girl,
here's how I do mine, in fact, I'm making chicken and dumplings tomorrow
night. I like light, rather small dumplings. I use bisquick, I season my
bisquick with salt, pepper and garlic powder. I don't measure anything, I
put maybe a cup and a half of bisquick in a bowl, season it and then start
adding milk and working it with my fingers. Don't add too much liquid, give
it a bit to absorb what you have put in before adding any more liquid,
whether you use milk, buttermilk, water or broth. I prefer milk. I just
work it until it has a lighter feel than a biscuit. I dust my counter with
a bit more of the bisquick and put the dough on it. I work it just a bit, I
pinch off what I want for a dumpling and drop it in my boiling broth. Keep
a bit of the dry mix on your raw dumpling, I think it makes a better gravy
type broth. I heard Paula Dean talking about how she makes hers and she
works her dough until it is really firm, puts it in the fridge and then
cuts it up for her dumplings. She likes ones that are big and need to be
cut with a fork. I don't care for that type. I hope this helps.
cj
----- Original Message -----
From: "Lisa Filroy" <[email protected]>
To: <[email protected]>
Sent: Wednesday, October 19, 2011 12:51 AM
Subject: [CnD] recipe question and request
hi everyone,
i am wanting to try and make dumplings from scratch. does anyone have any
recipes for this. i usually just use a can of biscuits and flour them and
cut them into pieces and throw them in the pot.
anyway, any suggestions and recipes for good chicken and dumplings would
be appreciated.
thanks in advance.
lisa
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