Easy Dumplings (for Chicken & Dumplings)
Source of Recipe
Fluffy's Kitchen
Recipe Introduction
After much experimenting, this comes the closest to old fashioned "slippery dumplings" without all the work. You'll have some minor "flour debris" to deal with, but if you work on large sheets of parchment or waxed paper, then cleanup will be a breeze.
List of Ingredients
1 tube of refrigerated biscuits, any style
Flour for dusting
Recipe
Open the tube of biscuits and separate them. Lay out a sheet of parchment or waxed paper, dust the surface generously with flour. Flatten each biscuit to about half it's original thickness, either with a small rolling pin or by hand. Slice the biscuit (a floured pizza cutter works great for this) into desired size strips.
Set the strips aside as you work, in a single layer, on another sheet of parchment.
Once all the strips are cut and set aside, sift a fine layer of flour over all the strips. Pat the flour into the biscuit dough so that the surface of each strip is dry to the touch. Let them sit and "air dry" for at least 10 minutes.
Have your pot of broth, chicken and veggies coming to a simmer on the stove.
Once your chicken broth is simmering, add the dough strips gently into the simmering pot. Gently stir, nudge, and submerse them into the simmering broth. Cover the pot and cook for 15 minutes. Uncover and stir gently again, and cook for another 10 minutes or so. GENTLE is the key here, so that you don't break the dough pieces.
Once the dumplings are cooked to your desired doneness, thicken the broth (with the dumplings still in it) with a mixture of flour and water. Return to a simmer and let cook for another 3-5 minutes or so. Re-season as desired; serve hot.
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