Dumplings

You know how sometimes you want something for dinner that everyone will eat and no one will complain about? Usually I’m ready to have the “eat it or don’t” discussion with the boys, but sometimes I’m just not up for it and really want something everyone will enjoy. Or at the very least something no one will be whining about. This is one of those meals that everyone in the house will eat up with smiles on their faces.

chicken and dumplings

There are a few different ways to make dumplings. Some people like the big, fluffy ones, but my vote is always for the smaller, denser version. Since I’m the one who’s cooking, guess which ones we have around here? Don’t worry, this is Vito’s favorite type too. These small dumplings are the perfect meal for a cold rainy day. They’re like a really big hug in a bowl. 

The other day I was thinking of these dumplings and realized they could be fairly versatile. I usually make chicken and dumplings with a leftover roasted chicken. Make up some great flavored stock, put in about 3-4 cups of roasted chicken and a make up a big batch of dumplings, and there you have it.

I think it could make a perfect vegetarian meal by making these up in a rich mushroom stock and maybe slicing up some mushrooms in place of the chicken I put in. It actually sounds so good right now that I think next time I make dumplings I’m going to try it out. But if you try it first, let me know how it is.

Dumplings
Nutrition Information
  • Calories: 174
  • Fat: 1
  • Carbohydrates: 35
  • Sodium: 920
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 47
Ingredients
  • 3 c flour
  • 1Tbsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 2 c water
  • 2 Tbsp Rosemary, minced
  • 1 ½ tsp salt
  • 1 tsp pepper
Instructions
  1. Prepare your stock of choice (I usually make about 4 quarts of stock). Bring it to a boil over medium high heat.
  2. Mix all dumpling ingredients together until well incorporated.
  3. Drop small amounts of your batter into stock. (If you were measuring “small amounts” would be about 2 teaspoons. But please just wing it.) How many dumplings per batch depends on the size of the pan. Be sure to give them some space. If the pan is over crowded, they’ll stick together.
  4. Allow to cook for 3-5 minutes, until tender, but cooked through.
  5. Put cooked dumplings in a very large, uncovered bowl.
  6. Repeat the process of cooking dumplings until you’ve used up all the batter.
  7. After all dumplings are cooked, add the dumplings back into stock for a 1-2 minutes to reheat previous batches.

 

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