Let's Discuss Dumplings

[ronandannette]

I made chicken and dumplings for Sunday dinner tonight. For us that means pristine white clouds of light, melt-in-your-mouth deliciousness that steam to fluffy perfection atop a pot of meat, vegetables and savoury gravy. These suckers are goood!

I remember a thread one time that described southern dumplings as more of a dense, sticky noodle that sinks to the bottom of the pot. How do you make those?

 

[whitney250]

I prefer my dumplings like you described, but DBF on the other hand likes the strip style dumplings. The strips are kind of gummy and I'm not a fan of them... so when I make chicken and dumplings I normally have to make two separate batches of dumplings so we are both happy lol! I am from Texas, and his family is from Louisiana, so I think it varies more on family preference than location.

 

[ronandannette]

I prefer my dumplings like you described, but DBF on the other hand likes the strip style dumplings. The strips are kind of gummy and I'm not a fan of them... so when I make chicken and dumplings I normally have to make two separate batches of dumplings so we are both happy lol! I am from Texas, and his family is from Louisiana, so I think it varies more on family preference than location.

How do you make the "strip" kind?

 

[wenrob]

I make mine light and fluffy but an ex boyfriend's mom used to make beans with the dense ones that sunk to the bottom. I loved them and have always wanted to make them but have no idea how.

 

[whitney250]

How do you make the "strip" kind?

I make the dough the same, but then you have it out really thin. Cut the dough into strips about 1/2 an inch wide and maybe 2 inches long, and cook them like you would the ball dumplings. Sorry, I missed the part on how to make them!

 

[powellrj]

How do you make the "strip" kind?

Its pretty much noodle dough that is cut bigger. I don't know if you have a Cracker Barrel near you, but they make what I would call strip kind. I like the puffy kind and DH likes the strip kind, so I make the strip kind.

 

[chamonix]

There's two kinds of dumplings: drop biscuit type and noodle strip type. Both are yummy, we prefer the noodle strips (which is more the southern type).

You just make them up (the dough) then roll them out flat and cut them into strips (we use a pizza cutter, but a pasta maker would work too).

Honestly, they are both very similar, it's just a very minor difference in prep and cooking (drop biscuit type goes in later than pasta noodle type strips).

 

[ronandannette]

There's two kinds of dumplings: drop biscuit type and noodle strip type. Both are yummy, we prefer the noodle strips (which is more the southern type).

You just make them up (the dough) then roll them out flat and cut them into strips (we use a pizza cutter, but a pasta maker would work too).

Honestly, they are both very similar, it's just a very minor difference in prep and cooking (drop biscuit type goes in later than pasta noodle type strips).

So is this really more of a "pasta" your're making? My recipe is for a very soft, drop dough (lard, flour, baking powder, salt, herbs & milk) - it wouldn't work AT ALL for rolling out and cutting into strips.

And please pardon my ignorance - would it be similar to just cook some very broad egg noodles in the gravy? No-Yolks makes one actually called "dumplings"...

 

[chamonix]

It is a bit more of a pasta type dough. People do buy the thick Amish frozen "homemade" noodles to use as dumplings, but I don't know about the brand you are mentioning. My knowledge of those is just the dried kind, and that would not be the same. Frozen would work, but not dried.

 

[chamonix]

They are also a lot thicker than egg noodles. But basically that's the only difference, really.

 

[disney4us2002]

I actually make mine using Pillsbury can biscuits. You just pinch off a piece at a time and drop it in your pot and stir them in and cover for at least 30 minutes. I've also made them with bisquick mix but it's just as easy to use canned biscuits. I would not say they are like pasta. I think your recipe would work, you would just keep adding flour til it's the right consistency for rolling out.

 

[chamonix]

If you really want the secret to good ones, put some chicken stock base in the dough when you mix it.

(Something like Better than Bouillon or Knorrs)

 

[Geoff_M]

I make my great grandmother's "rolled" dumplings. I cut them into 1 1/2 inch squares. I wouldn't call them "pasta" or "doughy". When cooked they are very firm. I'd have to go pull the recipe, but it's flour, shortening, eggs, baking powder, salt, and food coloring from my recollection. When you simmer them in a pot of water and chicken bouillon they soak up the liquid as they firm up. Along with that, the flour on the outside of the dumpling (used when you roll them) really thickens up the broth.

 

[ronandannette]

I make my great grandmother's "rolled" dumplings. I cut them into 1 1/2 inch squares. I wouldn't call them "pasta" or "doughy". When cooked they are very firm. I'd have to go pull the recipe, but it's flour, shortening, eggs, baking powder, and food coloring from my recollection. When you simmer them in a pot of water and chicken bouillon they soak up the liquid as they firm up. Along with that, the flour on the outside of the dumpling (used when you roll them) really thickens up the broth.

What colour?

 

[powellrj]

What colour?

Yellow, a lady at our church use to make noodles and add yellow food coloring to them.

 

[chamonix]

Rolled dumplings are the same thing as what folks call more "like pasta" dough (but it's not really like pasta at all). You pretty much either roll dough or drop it. There's a slight difference in texture between rolled and dropped.

 

[firecracker725]

Southern girl, born and raised, here. First you have to boil a chicken. A whole one. Add a couple of bouillon cubes and some diced carrot and celery. When the chicken is cooked, take it out and let it cool enough to debone. My dough is flour, salt, and water. That's it. And just like my great-grandmother, I don't measure anything. I just mix until it looks and feels right. I roll it out and cut it into whatever shape I'm feeling that day and drop it into the broth and throw the chicken back in. When it's thick, it's done.

 

[Geoff_M]

Yellow, a lady at our church use to make noodles and add yellow food coloring to them.

Yes, a few drops of yellow. Otherwise the dumplings will appear "pale". Regarding "dropped" vs. "rolled", Alton Brown has an episode of Good Eats that addresses both types entitled "Don't Be A Chicken Dumpling!"

 

[ronandannette]

Southern girl, born and raised, here. First you have to boil a chicken. A whole one. Add a couple of bouillon cubes and some diced carrot and celery. When the chicken is cooked, take it out and let it cool enough to debone. My dough is flour, salt, and water. That's it. And just like my great-grandmother, I don't measure anything. I just mix until it looks and feels right. I roll it out and cut it into whatever shape I'm feeling that day and drop it into the broth and throw the chicken back in. When it's thick, it's done.

Flour, salt and water? I would expect them to turn out like glue-lumps. I hope to get to "the south" someday where I can try these, but I really don't see myself making them at home here. Thanks for the information everybody!

 

[Kellydelly]

Rolled dumplings are the same thing as what folks call more "like pasta" dough (but it's not really like pasta at all). You pretty much either roll dough or drop it. There's a slight difference in texture between rolled and dropped.

I don't think the two types of dumplings are similar at all . One is light and fluffy and one is dense and sometimes gummy. Not near the same. I don't think the ingredients are the same either?