[daylilydude]

Sure do tracy...

I make homemade dumplings. My receipt is somewhat different than some others. I first cook a whole chicken in a large pot of water that completely covers the chicken. Put on a lid and cook on low for about 1-1/2 hours. Take chicken out and cool. Meanwhile, I add about 4 or 5 bullion chicken cubes to the broth as there isn’t enough flavor in the broth by itself. While the chicken is cooling, I make my dumplings. I use 4 cups of flour and two tablespoons of baking powder to 1 cup of Crisco. I don’t use butter as it makes them too soft and they are inclined to fall about when cooking. Mix the flour and Crisco until you get lumps about the size of peas. Add one cup of broth (cooled) a little at a time and mix as you are adding it. I just do this with my hands. When you have mixed it thoroughly, flour a cutting surface and take 1/4 of the dough and roll out until about 1/8 of an inch. You can make them as thick or thin as you like. I prefer them on the thinner side, but that’s me. If you like them thicker, roll them out a little thicker. As I cut them out, I layer them on a paper plate and put a napkin between layers as this keeps the layers from sticking together an keeps them from drying out while I am rolling and cutting the rest. Make the squares about 2×2 in. and don’t worry if they aren’t all even. Next, I add about 3 or 4 drops of yellow food coloring to the broth as I don’t like the white look of the broth when they are done. You don’t need to add the food coloring if you don’t want to. Bring your broth to a broil. Add one dumpling at a time and stir continuously as you are adding them until you have all in the pot. Reduce the heat to just a simmer and cover. Leave a little room with the lid for the steam to escape or they will boil over even at a simmer. I cook them about 20 minutes and I stir very gently a couple of times while they are cooking. This keeps them from sticking together and they cook better. Turn off the heat and add the shredded chicken. Let them set uncovered for about 15 minutes before serving. This helps them to thicken. If the broth isn’t thick enough for you, just mix a little cornstarch and water and mix in a bowl and then add to the pot stirring to thicken. It may take making them a few times until you have perfected the receipt for your liking.
It is important to use a pot about the size of a dutch oven pot and add enough water to about 3/4 of the pot.
Make sure each time you roll out a section of dough you add flour to your rolling surface.
You must use the baking powder or the dumpling will stay flat and doughy. Do NOT use baking soda. Will NOT work and it is too salty.
Using your hands to mix the dough will give you a feeling for if you need more or less broth. Usually one cup is enough but if you think you need more, add it. Your dough should end up with a spongy feeling.
I hope this helps. Don’t get frustrated if you aren’t happy with the results for the 1st time. This is kinda like making a pie crust. You have to get a feeling for the dough and judge for yourself if you cooked the dumplings long enough. The inside of the dumpling should not look raw.