Fluffy Dumplings - anyone any ideas?
By Lindalinda
@Lindalinda (4111)
Canada
January 8, 2008 5:06pm CST
I decided to make chicken and dumplings. I have not done this in about 20 years. Well, the dumpling recipe called for 1 cup of flour, 1/2 teaspoon of baking powder, milk, one egg and some poultry seasoning and parsley. I made the dumplings and put them in the dutch oven with the chicken after it was done. It said to set them in by the teaspoon full cover the pot and simmer for 10 minutes. They were very tasty but not fluffy, rather than boiled lumps of dough. What did I do wrong? Any ideas? your suggestions would be much appreciated.
2 people like this
4 responses
@peavey (16936)
• United States
10 Jan 08
I make dumplings the same way I make drop biscuits, using the same recipe: 2 cups of flour, a teaspoon of salt, 2 teaspoons of baking powder and enough milk to make it spoonable. I don't know if you call them "fluffy" or not, but they're not like a lump when they're done - more like bread on the inside.
1 person likes this
@Lindalinda (4111)
• Canada
10 Jan 08
Yes, yes, that is what I mean by fluffy. The ones I had in a restaurant were light but like bread on the inside. Thank you so very much for this.
@redyellowblackdog (10629)
• United States
8 Jan 08
Dumplings can be fluffy? Who knew? My dumplings are always the way you described.
If you want 'fluffy' I guess you have to bake some of those instant 'fluffy' biscuts from out of a can and then throw them in.
1 person likes this
@redyellowblackdog (10629)
• United States
9 Jan 08
They are a product I've used for so long I don't know their real name. It is a cardboard can with metal at each end. My wife calls them whumpum bisquits because you 'whumpum' on the edge of the counter to open them. Then upwrap the cardboard. Inside is the dough already prepared to make bisquits.
1 person likes this
@lightningMD (5931)
• United States
9 Jan 08
This is the recipe I use for chicken and dumplings. These have always turned out great for me. I hope this helps you out.http://www.hillbillyhousewife.com/chickendumplings.htm Let me know if you like them.
@Lindalinda (4111)
• Canada
9 Jan 08
Thank you so very much for this. I will try these dumplings soon. I notice you should cook them for 20 minutes without lifting the lid. I also love the hillbillyhousewife web site. I had heard of it before but never gone to it. Many thanks again
@lilybug (21107)
• United States
8 Jan 08
For chicken and dumplings I make the ones that are flatter like big thick noodles and they cook in the chicken and broth before you thicken them. I have made fluffy ones for the top of beef stew and that sounds like what you made. When I do them in stew they go on in bigger globs though. They fluff up but they are not fluffy.
1 person likes this
@Lindalinda (4111)
• Canada
9 Jan 08
Well, maybe I should make bigger globs next time. I have a recipe for thick noodles also, but I have never tried it. Thanks for your suggestion.
