![]() Once all dough is added, cook approximately 10 minutes for rolled, cut rectangles OR 15-20 minutes for spoonful size, gently turning dumplings until they are floating and fluffy on the outside.Keep dropping and lightly stirring to move dumplings around as they cook to make room for more. ![]() Place in simmering broth, OR, drop dumplings by small spoonfuls into simmering broth, adding a dumpling to each empty spot. Roll out dough to about 1/4 inch thickness and cut small rectangles.Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.When it starts to get cold, I always crave Southern-Style. 4 quarts water 1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup 1 teaspoon Paula Deens House Seasoning 2 chicken bouillon cubes 2 bay. With your hands (or pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly. This chicken and dumplings recipe was originally published November 2016. ![]()
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