Karen from Where Flours Bloom is back with another popular southern dish that fits into our “comfort food” category and also looks amazing!!
Here’s Karen to tell you all about it:
A southern classic that most everyone loves! If you want perfect dumplings use White Lily Self-Rising Flour. White Lily has a perfect dumpling recipe right on the bag. Tonight for supper we had navy beans, cornbread, and chicken and dumplings…YUMMY!
1 whole chicken (cut)
2 celery stalks, cut in large chunks
2 carrots, cut in large chunks
1 onion, halved
1 bay leaf
Salt and pepper
Water to cover chicken
To prepare the stock, you need a large stockpot and place over medium heat. Add the vegetables and chicken, water, and bay leaf; cook until chicken is done. Strain the stock to remove the solids and set aside. Discard vegetables. If making a lot of dumplings and need more stock you can add more chicken broth. I always keep extra on hand.
2 tablespoons butter
2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour, divided
1/4 cup Crisco® All-Vegetable Shortening, chilled
1/4 teaspoon black pepper
1/2 cup milk
1/2 cup chicken broth
PLACE 2 cups flour in large bowl. Cut in shortening using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl.
TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips ( I use a pizza cutter), about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.
COVER; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk and cooked chicken. Cook about 5 minutes or until heated through.
Add chicken back to dumplings and simmer.
Thanks again Karen for another amazing recipe!
If you’d like to check out some of Karen’s other amazing recipes, you can visit her at Where Flours Bloom.
‘Til next time,