Ancestral Seasonings
Southern Dumplings
Submitted by FIDDLER429
Ingredients:
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Dash of pepper
1/2 c. shortening
Milk
Sift all these together three times, then cut in 1/2 c. shortening. Add just enough milk to hold together like a pie crust.
Do all this while your chicken is boiling. In the broth, put in spices such as bay leaves, parsley, salt, pepper, and garlic. When the chicken is falling off the bone, take it out to cool, and strain the broth. ( I sometimes put in a couple of extra breasts because we prefer white meat.)
Put the clear broth back on to boil. In a separate pot of boiling water, you will cook the dumplings. Roll the dough out on a floured counter and cut them however you wish - I usually make parallelograms about 2"x4". Put three or four dumplings in the water and wait for them to rise. When they do, transfer them to the boiling broth with a slotted spoon or spatula. After cooking and transferring all the dumplings, put the chicken back in the pot and simmer, covered, until everything is heated through. If you have any left over, they are really good the next day.
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