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!
I am searching for the recipe for the chicken and dumplings on DDD from Harvey's Hotdogs 2 also here is the one I have found and it sounds like the one he was doing on the show, it is posted by another lady, looks like he has done AP flour and no baking soda I want to try it and see if it works, I keep watching the clip and I can't see him adding another rising agent, your recipe sounds great too I am all for the freezing them he does, wondering how long they would keep in the freezer
ReplyDeleteThis dish was shown on Food Network's Diners, Drive Ins and Dives at Harvey's Hot Dogs II. These are the ingredients they used, the measurements are me guessing, I'm going to play with it and have some fun.
Ingredients
Dumplings (make the day before)
2 Cups Flour
1/2 - 1 teas Oregano
pinch Thyme
Salt
Pepper
Chicken Stock, enough to bind well
Chicken Soup
4 Tbs Butter
2-3 Carrots, cut up
1-2 Celery Stalks, cut up
1-2 Onions, cut up
1/4 -1/2 Cup Flour
3-4 Cups Chicken Stock
1/2 - 1 Cup Heavy Whipping Cream
Salt, to taste
Pepper, to taste
Directions
1. Dumplings:
Mix dry ingredients, add enough stock to bind. It should still be a bit sticky.
Roll out on floured surface, cut into strips, place on cookie sheet or plate and freeze overnight.
Break off chunks and boil in pot for 30-45 minutes.
2. Soup:
Start melting butter in large pot over, medium/medium high heat. Add carrots. Add Celery and onion. Add flour and make rue.
Add chicken stock, mix.
Add cream, mix.
Slow simmer for 20-30 minutes.
Add dumplings.
Add chicken.
From <http://wegottaeat.com/NorthtoAlaska/recipes/chicken-and-dumplings
Hi... In the intro to my recipe... I did give credit to that particular recipe from the show. This is a hybrid ... a cross between my mom's recipe and that one. My mom made dumplings.. actual dumplings. These in essence is "pastry." Pastry is rolled flat, and typically will not puff up. I wanted the puffy, not flat to actually be more like a dumpling.
ReplyDeleteI wish you luck in your "pastry" making. Let me know how it turned out... Also, if you store them in an airtight bag, they should last in the freezer until the next time you would like chicken and pastry.
Liz.