ISO: ISO help for Chicken and Dumplings

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desertjean

Well-known member
I have the concept, thickened chicken soup topped with biscuits. But the one and only time I made them, many many many years ago, I ended up with a boiled gluey gloppy mess.

I am gathering my courage and attempting to make it again. Tomorrow. Any tips, help, suggestions, recipes would be greatly appreciated. Along with a suggested side? I'll be feeding 8 but think of it more like 12 since two are males that are 19 and 20.

 
The soup must be simmering (not boiling), drop in the biscuits, simmer 10 min, cover 10-12 min more

 
Whatever you do, don't peek (uncover) before the specified dumpling cooking time is up!

 
A fruit salad? I know it seems redundant, but homemade rolls and butter

to soak up whatever bit of that delicious soupy gravy on the bottom of the bowl! Oh, yes -- what time should I show up? Can I bring a nice Riesling?

 
REC: Pretty darn good dumplings (to go with chicken)

The trick to light, fluffy dumplings is, I firmly believe, suet. This original recipe, I think from Gourmet, didn't include suet, and the dumplings were passable. But I added it because my English parents always made dumplings with suet, and it makes all the difference. If you can get your hands on quality, coarsely ground suet, or even English Atora brand (you'll have to get it there or have friends sneak it to you--do NOT use the vegetarian variety available in North America), it's superior. The finely ground stuff from the supermarket will do, but the texture won't be as fluffy.

Dumplings
to serve 6

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup suet (optional)
2 tablespoons minced herbs of choice (optional; dill is good with chicken)
1 cup plus 3 tablespoons half-and-half (or water if using suet)

Sift together the flour, cornmeal, baking powder and salt. Stir in the suet and herbs. With a fork stir in cream until dough is just blended.

With a large soup spoon, scoop 12 dumplings and arrange over simmering chicken mixture. Simmer chicken and dumplings, covered and without lifting lid, 12 to 15 minutes or until a wooden pick comes out clean.

 
Trying to picture their faces if I asked the grocer for suet in this small town?

These guys get confused easily. Parchment paper requires a special trip out of town. ("Oh, just use wax, it's the same thing!")

 
sounds redundant too but my friend makes this and serves it with....

mashed potatoes and sliced tomatoes. I like to add cranberry sauce. Homemade, of course. smileys/smile.gif

 
how about Broccoli Salad >>

Broccoli Salad

2 large heads broccoli (florets only - no stems)
1/2 cup raisins
1/2 cup chopped green onion (green part only)
4 (or more) strips of bacon cooked crisp and crumbled
1/2 cup toasted sunflower seeds, or toasted nuts of your choice
1/4 cup dried cranberries, optional

Dressing:
1/2 cup mayo
2 Tbl. sugar
1 Tbl. lemon juice

Mix together dressing ingredients and set aside. Toss together the broccoli pieces, raisins and green onion. Just before serving, toss in the bacon, seeds and dressing and stir well. Can be made a couple days ahead, and tossed day you serve it.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=82702

 
or a Cabbage Coleslaw >>

Cabbage Salad (aka Chinese Coleslaw)

1/2 head cabbage, shredded
2 green onions, sliced
Juice of 1/4 lemon
1 pkg. Nissin brand Ramen noodles, crumbled & toasted
3 tbl. EACH sesame seeds and slivered almonds, toasted

Dressing:
2 tbl. sugar
1/4 cup oil
1 tsp. salt
1/2 tsp. pepper
3 tbl. rice vinegar
2 tsp. sesame oil
dash of soy sauce

Combine salad ingredients in large bowl. Put dressing ingredients in a jar and shake to blend. Mix salad and dressing just before serving.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=48179

 
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