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mamadee
Member
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Posted: Wed Feb 13th, 2008 03:45 pm |
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Hi, I am new to breadbeckers. I am looking for an alternative recipe for making chicken and dumplings. The recipe I used before used self-rising flour. I am looking for a recipe using fresh ground flour. I don't know if I should use soft or hard white wheat. And I am not sure what I would use for oil because I have always used crisco and I don't want to use i tanymore,but I am afraid olive oil won't work. Any suggestions would be appriciated. Thanks
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KSherrill
Moderator
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Posted: Wed Feb 13th, 2008 06:53 pm |
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Try using soft white wheat. I've never made dumplings, but soft white is better for pastries and quick breads.
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mamadee
Member
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Posted: Fri Feb 15th, 2008 01:11 am |
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| Thanks for the advice. Stephanie
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lovemyhome
Member
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Posted: Thu Feb 21st, 2008 06:44 pm |
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| I always used self-rising too. I used the soft white wheat, but they were too heavy. I forgot to put some baking powder and salt in them. I don't put any oil in mine. All I have ever done is flour and COLD water. That's the way my mom and grandmother always fixed them. Now I put 3/4 wheat and 1/4 regular flour to lighten them up.
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casey
Member
| Joined: | Sun Jun 17th, 2007 |
| Location: | |
| Posts: | 35 |
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Offline
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Posted: Mon Mar 3rd, 2008 07:42 pm |
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The Bread Beckers recipe book tells how to make self rising flour:
For every 2 cups of Self-Rising flour,
Combine: 2 1/2 cups soft white wheat flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
I would suggest sifting the flour 2-3 times. I did this making turkey sausage balls and they were light and fluffy. When I didn't sift they were heavy.
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Gigmaster
Member
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Posted: Wed Mar 19th, 2008 04:52 am |
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There are 2 types of dumplings. This recipe works for both.
This will make enough for a 4 Qt. batch of chicken and broth.
I am assuming you know how to prepare the chicken and broth, so I will just give you the dumpling recipe.
2 cups-freshly ground soft white wheat.
1 tsp-Baking Soda
1 tsp-Baking Powder
1/2-tsp salt
3 Tbsp-shortening, lard, margarine or butter. Olive Oil can also be used.
Aprox. 3/4 cup-Whole Buttermilk (not reduced or lowfat). If you don't have whole buttermilk, allow 3/4 cup of whole milk to warm to room temperature, then stir in 1 tsp of vinegar. Allow to set for 5 minutes, or until the milk curdles. Use this in place of buttermilk. And for the ultimate fluffy baked goods, next time your milk goes sour, don't throw it away, use it in place of buttermilk. Sour milk is the best for baking.
Mix the dry ingredients and sift them together at least 3 times (this assures that no one bites into a large chunk of Baking Soda, or Baking Powder). Cut in the shortning, oil or margarine until it has the consistency of very course meal. Add the buttermilk a little at a time, until the dough forms a soft ball. Turn out onto a flat, floured surface and knead 4 or 5 times. NO MORE THAN THIS. You just want to be able to handle the dough, not make it stiff.
Now, it is decision time. To make drop dumplings, pat the dough out to 1/4" thickness, and pinch off 1-1/2" pieces. Drop them immedeatly into the boiling broth (one-at-a-time).
To make cut dumplings, roll dough out to 1/4" thickness and cut into 3" x 1" strips. Drop into broth (one-at-a-time). Cook dumplings for 8-10 minutes.
If you stir the broth periodically while the dumplings are cooking, it will keep them from sticking to each other.
The secret to good dumplings is the same as for biscuits. The less you handle them, the more tender they will be.
If you don't already know, these dumplings work well with other types of meat as well. You can use the same recipe as for chicken, but substitute beef, or pork, and the appropriate broth for the type of meat. Try it sometime for something different.
Bon Apetit!
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