Dumplings

Does anyone have a recipe for big, fluffy dumplings like the ones you can make from Jiffy mix?  My poor husband's been sick and I'd love to make him some chicken and dumplings.

I gotcha! 

2 cups sifted flour
3 tsp baking powder
1 tsp salt
1/4 cup parsley
cut in 2 Tbsp shortening or lard
1 cup milk

Mix dry ingredients, cut in lard until crumbly, add milk and stir.  Drop in spoonfuls on top of simmering chicken stew.  COVER TIGHTLY and cook at a low simmer 20 minutes without peeking (I'm sure I don't need to tell you not to peek, but just in case, DON'T PEEK!)

There you go!  These came from my great-grandma and they are YUMMY.

Here's my recipe:

1 cup AP flour
1.5 tsp baking powder
1/2 cup milk
1.5 tbsp butter
1/2 tsp dried thyme (optional, of course -- I add it to mine when I make beef stew w/ dumplings)
salt & pepper to taste

Mix flour, baking powder, thyme, salt and pepper.  Heat the milk and butter until simmering, pour into flour mixture.  Stir with a fork until moist, then form into balls.  Place the balls into the soup/stew and cook for 30 minutes. 

This recipe makes 9-11 1.5" dumplings. 

Thanks!  I have the ingredients on hand to make either of them.  Chicken and dumplings is the ultimate comfort food for me, as my mom always made it when I was sick.  With homemade chicken soup!  Mmmm......

never made chicken and dumplings... so sorry for the seemingly stupid question.  how big do you make these?  golf ball size?  also- does the soup/stew need to be really liquidy?

I always add my dumplings after I have added the milk to the chicken at the end...and then I drop in them in by the teaspoon full.......and then let them cook until the insides are cooked and fluffy.......

Golf ball size is fine, and it's best is the soup is a bit thicker instead of liquidy.

Golf ball size is fine, and it's best is the soup is a bit thicker instead of liquidy.

I always find my dumplings make the soup thicker??? I might have been making them wrong all along...

large teaspons sized dumplings... dropped into simmering or boiling soup?  how long to cook?  how well does the whole thing reheat?

The dumplings do mke the soup a little thicker, but I like to have the soup a bit thick anyway.

I've always had best results if the soup is boiling when I drop them in, then I lower the heat immediately to barely a simmer.  And Lola and I both list cooking times. 

They reheat beautifully in the microwave.

you've convinced me.  making this tonight.  cooking the dumps for approx 30 minutes (thanks)

My mom would always make homemade chicken stock with a whole chicken, carrots, and celery.  She would pull out the cooked chicken and veggies, and then spoon a bit of the broth into a seperate pan, then drop Jiffy dumplings by the spoonful into that.  This would make the stock really thick, like a gravy, as she wouldn't have a lot of stock in that pot.  She would add fine egg noodles to the big pot of stock.  We'd have chicken noodle soup, and then eat the chicken, veggies, and dumplings on a plate with the gravy from the dumpling pot. 

I'm not sure how well they reheat, because I've never had any left over!   

Suet! Suet! Suet!

I don't use it because I don't eat meat, but it does make the absolute best dumplings.

I came across a dumpling recipe recently that called for vegetarian suet. The recipe didn't seem to imply that it was difficult to find, but I don't think I've ever seen it. Then again, I've never really looked. Has anyone else spotted it in their supermarket?

Suet! Suet! Suet!

I don't use it because I don't eat meat, but it does make the absolute best dumplings.

I came across a dumpling recipe recently that called for vegetarian suet. The recipe didn't seem to imply that it was difficult to find, but I don't think I've ever seen it. Then again, I've never really looked. Has anyone else spotted it in their supermarket?

I think you would be able to use Trex or Trek veggie lard as the same?

I think you would be able to use Trex or Trek veggie lard as the same?

You probably could, but suet works way better than lard in dumplings. I have no idea if the vegetarian suet is as good as the real deal!