Dumplings: really dry, very dense...need recipe

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Wynette, Jan 30, 2009.

  1. Wynette

    Wynette Moderator Staff Member

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    Sep 25, 2007
    Michigan
    My mom used to make homemade chicken soup, and the dumplings she made were awesome. VERY yellow (I assume from the wonderful farm-fresh eggs she got!), extremely dense, and almost dry inside when they were cooked. I lost my mom in '82, and haven't had the dumplings since...and miss them terribly!

    I know they have to be super easy...like eggs, flour, water (or milk?) I'm lost. Any help would be most apprecaited. THANKS!
     
  2. miss_jayne

    miss_jayne Lady_Jayne

    Jun 26, 2008
    Columbiaville, MI
    Quote:Opa has a good one that he posted on the MI thread before.

    PAGING OPA! OPA TO THE FRONT DESK, PLEASE!
     
  3. Wynette

    Wynette Moderator Staff Member

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    Opa, get off the Michigan thread & come post your recipe, please!!! [​IMG]
     
  4. miss_jayne

    miss_jayne Lady_Jayne

    Jun 26, 2008
    Columbiaville, MI
    i shot a pm over. it was a good recipe! i need to write it down again myself.
     
  5. Wynette

    Wynette Moderator Staff Member

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    Sep 25, 2007
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    My brother thinks I'm nuts to be pining for the recipe; he thinks they were gross! Maybe they just remind me of her, I dunno.
     
  6. I'm lazy in my old age, used to roll them out when I was younger but now, I buy them already rolled and cut from wal-marts frozen foods. best I can remember you used some of the broth from the chicken,and plain flour, mixed together whatever you thought would be enough for people you had, rolled them whatever thickness you wanted and let set for a while, cover with a cloth, then cut in small pieces and dropped into boiling stock, or you could buy canned biscuits, break off pieces and pull them some to flatten them, then drop in boiling stock, or, you could buy flour tortilla and break small pieces off them and drop into boiling stock. marrie
     
  7. Wynette

    Wynette Moderator Staff Member

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    Thanks, Marrie; the dumplings I speak of my mother would mix up in a bowl, like a really thick batter, and then drop them by the spoonful into the soup to cook.
     
  8. Rusty Hills Farm

    Rusty Hills Farm Chillin' With My Peeps

    Apr 3, 2008
    Up at the barn
    When I was a child (that would have been in the 50s!) my grandmother used to make drop dumplings for her chicken stew. She beat 3-4 eggs until they were frothy and added bread flour until she had a sticky dough that she dropped by rounded teaspoon into the boiling stew and cooked for about 10-15 minutes. There were no other ingredients except the eggs and flour. I loved them and so did everyone else. They were always the first part of the stew to get eaten.

    Does that sound anything like what you are remembering? Sure does bring back the memories for me 'cause I haven't made them in years....hmmm. Chicken stew sounds really good for supper tonight! Thanks for the idea and the memory!

    [​IMG]
     
  9. Wynette

    Wynette Moderator Staff Member

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    Frothy eggs and flour...that was it? Not even salt/pepper? I guess the broth would flavor them up. Were they really dense/almost dry inside? If so, I'm sure that must be them! THANK YOU ever so much!
     
  10. Opa

    Opa Opa-wan Chickenobi

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    May 11, 2008
    Howell Michigan
    Both of my grandmothers were great cooks. They both seemed always to make something wonderful out of nothing.

    The recipe I posted was my great grandmother's

    "Never Fail Dumplings"

    1 egg 4 T. water
    6 T. oil 1 tsp salt
    1 1/2 cups all purpose flour

    Mix all ingredients well. Roll out dought thin and cut into strips about 1/4 inch thick and 1 inch wide. Drop a few a time into a boiling broth. Be sure the broth is at a rolling boil. Do not cover while cooking.

    My mother's mother used to make to make egg noodles. I can remember watching her making them and the draping them over the back of a kitchen chair to dry.

    "Egg Noodles"

    1 cup egg yolks 1/3 cup water
    1/2 tsp salt about 2 cups of all purpose flour

    Knead in as much flour as possible. Roll very thin, in small amounts, on floured surface. Let dry a few hours, cut into thin strips and let dry until no longer sticky. Store in freezer until needed. They will keep indefinitely.

    Drop Dumplings

    The dumplings that I make quite often and really like because of the bread like texture of the centers is a recipe that is on Jiffy All Purpose Baking Mix boxes.
     
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