Here is a dumpling recipe that I am currently going to make. Just in case it sounds familiar, I saw this done on "Diners, Drive-Ins and Dives." There is a place in Portsmouth, VA called Harvey's Hot Dogs II that does this dumpling. Believe me, I searched for the recipe. My ingredients are based on how my Mom made them plus what I saw on this episode.
Ingredients:
2 Cups AP Flour
1 1/2 TSP Baking Powder
1/2 TSP Salt
Pinch of Sugar
1/2 Stick of Butter
2 TBSP Solid Crisco
1/2 Cup Buttermilk
Chicken Stock (extra liquid for dough)
Flour for dusting dough
In a mixing bowl put all your dry ingredients, stir them together. Melt your butter and Crisco together, it should equal out to about 1/2 cup all together, add one or the other to even it out. Let this cool. Mix your buttermilk into the butter/Crisco mixture. It will lump up, but that is okay. Mix this into your dry ingredients. If it is too dry, add chicken broth until dough is sticking to your hands or spoon. Turn this dough out onto a floured surface and knead flour in until it is no longer sticky. Free form it into a round or square. I covered my in plastic wrap and rolled it out with a wine bottle. (Why? Because I do not own a rolling pin. Sad but true.) Roll out until it is about 1/2 inch thick. Cut into whatever shapes you wish. Place on a parchment paper lined sheet pan ( I sprayed mine with a little cooking spray) then put into freezer. They should be ready to go for the next day.
Now, I am wondering if you could store them for longer than 12-24 hours after they have frozen. I may have to try that. It would certainly save some time. Just make extra at the time you make these for your meal.
I made these on May 18, 2012. They are in the freezer waiting to be put into chicken stock for Chicken and Dumplings.
Photo below:
Finished product. And boy were they delicious!
