Now that we are into November my mind instantly starts thinking about Thanksgiving. Over the next couple of weeks I will be sharing some recipes that are Thanksgiving staples. Today I am sharing my Grandma’s dumpling recipe.
My Grandma was a great cook. Her fried chicken was the best I’ve ever had, but she was probably most well known for her dumplings. She came from a very large family and she was always in charge of making the dumplings for the family reunion every year. In fact, some of her nieces and nephews bought her a bigger pan to make sure there would be enough for everyone to enjoy.
While this recipe is pretty straightforward, my Grandma said the real secret to her dumplings was the broth. She always said you have to have plenty of fat to make a rich broth because that’s where most of the flavor comes from in dumplings.
To get the kind of broth needed to make really good dumplings, you need to cook a whole chicken. Some people think of dumplings as a side dish and some people think of them as a main course. What you do with the chicken is up to you. I’m in the side dish camp. I know this might be controversial, but I don’t really care for chicken in my dumplings.
The dough for the dumplings comes together easily. All you need is flour, shortening and egg. Once you have the dough together, you just roll them out and cut them. I have two tips about this process. First, you need to roll your dumplings as thin as possible. I like mine almost paper thin.
Secondly, I like to make my dough ahead of time and flash freeze the cut dumplings on a cookie sheet. I know it sounds odd, but I think they cook better that way.
After the dumplings are made and cut you simply drop them into the hot broth and let the magic happen. Dumplings are the ultimate comfort food to me! Add these to your Thanksgiving menu. They will become a new family tradition!
Dumplings
Delicious dumplings simmered in a rich chicken broth. The ultimate comfort food!
Ingredients
- 2 c flour
- 3 tblspn shortening
- 1 tsp salt
- 1 egg
- 1/2 c milk
For Chicken Broth
- 1 whole chicken
- 1 32 oz box of chicken broth
Instructions
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Cut shortening into flour and salt.
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Beat egg and add to dry ingredients.
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Add enough milk to make a soft dough. Kneed.
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Let dough chill at least 30 minutes.
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Cut dough into 2-inch strips. Let dry at 20 minutes or freeze.
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Drop dumplings one at a time into boiling broth. Stir occasionally to prevent dumplings from sticking together. Cook for 15-20 minutes.
To make chicken broth
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Wash chicken thoroughly and place in a dutch oven. Pour chicken broth in pan and cook in oven according to package directions.
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Once chicken is cooked and cooled, remove chicken for other use. Strain any pieces out of broth. You may want to add some additional canned chicken broth if you want more liquid on your dumplings.