Dumplings

I have never tried to make dumplings before, because my memory of dumplings are of my mother's pasty bits of glue. 

The Simplest Dumpling

My husband, though always asks for dumplings.  So, I decided to try my hand at them.  You know what?  They're yummy!

I went with the simplest recipe I could find:

Dumplings
1 Cup      50/50 flour*
1 T          baking powder
1 t           white sugar
1/2 t        salt
1 T          margarine
1/2 C       milk

In a bowl, stir together flour, baking powder, sugar, and salt.  Cut margarine into this mixture until it is crumbly, then stir in milk to make a soft dough.

Drop by the teaspoonful into the simmering chowder (or stew, or soup, etc.) until the dumplings are barely touching (or you've run out of dough). 

Cover the pot and simmer for 15 minutes without lifting the lid of the pot.

Since my experiment into dumplings went well this first time, I'm going to now experiment with other delectable varieties!

* I mix our flour using equal parts whole wheat and non-bleached white to make what I call 50/50 flour.

Until next time ... eat your leftovers!

For more tips and tricks, please visit: http://www.moms-stay-at-home.com/

Creamy Chicken Chowder

With two chicken thighs, about two cups of mashed potatoes, the same amount of boiled carrots and peas, and mushroom sauce, and four cups of cooking water from the potatoes, carrots and peas - I created a Creamy Chicken Chowder to die for!

And not only that, but it had dumplings in it too!

I chopped the chicken thighs into small bite-sized pieces, and cut the slices of carrots into quarters, just to make them easier to scoop up into our spoons.

In a large pot I placed the potatoes and the cooking water, and turned it on medium heat. While it heated, I re-mashed the potatoes - again, just to make it easier to scoop up with our spoons.

The rest of the ingredients, along with a tablespoon of dried parsley, then went in the pot as well to heat through and simmer until dumpling*-dropping time.

I didn't feel the need to add any other flavourings than the ones that were already in the mushroom sauce, which were - onion, sage, garlic, salt, and pepper.  I did add an extra pinch of salt while it was simmering

Until next time ... eat your leftovers!

*I'll post the recipe for dumplings in a separate post.  Watch for it!

For more tips and tricks, please visit: http://www.moms-stay-at-home.com/