Welcome to A Working Pantry and today's post!
if this is your first visit, we hope you find something that will make you want to come back. If you are a regular reader, please know that you are appreciated so very much! I love the little community of frugal living, like-minded, pantry building people we are building here and am happy that you've chosen to be a part of it!
Since I'm still home-bound due to covid, there is no bargain shopping post this week. Instead, I pulled together this post on how I make chicken and dumplings from scratch. I hope you enjoy it!
I start out making a ball of dough using plain flour, shortening and milk. How much depends on how many 'dumplings' you want to make.
Next, I divide the one dough ball into 2 fairly equal in size dough balls and set one aside.
I then roll out each dough ball one at a time quite thin, around 1/8-inch to 1/4-inch at the most.
Using a table knife, I cut the dough into 1 - 2-inch pieces.
Before I start on the dough, I get the broth, seasonings and already cooked chicken in a pot. When it's just before boiling, I start dropping the dough pieces in one at a time, slightly stretching each piece before dropping.
Can you tell the ones just dropped from the ones that were dropped before them? I gently stir the pot after dropping approximately every 7 - 8 pieces of dough. I do not let the pot come to a rolling boil, keeping a slow and gentle pre-boil allows the dumplings to cook without cooking all to pieces. When all the 'dumplings' are dropped, I let them simmer with the same gentle pre-boil for about 10 minutes to finish cooking the 'dumplings.'
The finished product!
So very DELICIOUS!
From the archives:
I hope you've found something helpful or inspiring in today's post!
Patsi
Sharing 42 years' experience of frugal, prudent living and pantry building
My second blog: From This Heart of Mine
She looketh well to the ways of her household … Proverbs 31:27
You can view my privacy policy HERE.
