These basic dumplings are made with an egg dough, and they are similar to the Pennsylvania Dutch "knepp," which means a "pinch." This version is rolled out and cut into squares or diamonds. Drop the pieces of dough into gently boiling broth or soup to make one of the South's favorite comfort foods, chicken and dumplings. If you're disappointed in dumplings that dissolve as soon as they hit the broth, try this recipe. These dumplings hold together nicely.
These butter-rich dumplings are a snap to prepare. The dumplings are perfect for homemade chicken broth, but they are also a great way to finish any soup. Drop dumplings into your post-holiday turkey soup or add them to a vegetable beef soup or meatballs soup. You can't go wrong with these tasty dumplings!
For a chicken and vegetable stew, you might like these fluffy drop dumplings.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 5 tablespoons butter
- 1/2 cup milk
- For chicken and dumplings, cook one cut-up chicken in 2 quarts of low sodium or unsalted chicken broth and seasonings, to taste (add a chopped onion, a few ribs of celery, and a chopped carrot or two, if desired). Simmer for about 1 hour. Remove the chicken from the broth. When the chicken is cool enough to handle, remove the meat from the bones and chop or shred it. Set aside.
- In a food processor or mixer, combine the flour, salt, egg, butter, and milk. Mix until the dough clumps together.
- Roll the dough out to about 1/8-inch thickness on a floured surface. Use a pizza cutter or knife to cut the dough into squares or diamond shapes.
- Bring the chicken broth back to a boil over medium heat. Drop the pieces of dough into the boiling chicken broth and cook for about 10 minutes.
- Add the chopped chicken meat back to the broth; heat through and serve.
Make a double batch of dumplings and freeze them; you'll have dumplings on hand for future batches of soup or broth. Prepare the dumplings as directed and cut them out. Arrange the cut-out dumplings on a parchment paper or waxed paper lined baking sheet and put it in the freezer. When the dumplings are frozen solid, transfer them to a freezer bag. Label the bag and store in the freezer for up to 2 to 3 months.