We love chicken and dumplings! They are easy to make- especially if you took the time to can your own broth and chicken earlier in the year. It seem dumplin’s are a cultural thing; their shape, size, density, thickness, and ingredients vary depending on there area in which you live. Personally, I love old fashioned SOUTHERN dumplin’s. They are thin and similar to a noodle in texture- We even make a vegetarian version by cooking them in vegetable broth for Baby Girl. If you want to do this, I recommend a homemade vegetable stock with a heaping Tbls. of Better than Bouillon’s roast vegetable condensed bouillon. Enjoy-m The Homesteader’s Wife

 

Basic Dumpling recipe:

  • 2 cups of all-purpose flour (do not use self-rising)
  • ½ tsp salt
  • 4 teaspoons of shortening or oil
  • 2/3 cup milk or water

Mix well and roll out very thin on floured surface. Use a pizza cutter to cut into small rectangles. Drop one at a time into simmering chicken or vegetable broth and ½ stick of butter. Bring to boil and turn off. Stir occasionally until desired tenderness is reached. Add ½ cup of cream, milk, or condensed milk at the end. Stir in precooked and boned chicken pieces, carrots, and peas if desired.